All Recipes
Sweet+Crispy Potato Wedges
I’ve only recently experienced what It’s like to need to prep dinner AND go pick up kids from school all within the dinner prep hour. It’s not my favorite. Mostly because I’ve never been good at planning. So, meal planning is included in that. Crockpots are only very occasionally used in my house, and when they are it’s usually a soup. One day in an effort to have at least something prepped for dinner after picking up the kids, I came up with these as a side. They quickly became a family favorite, and I couldn’t be happier since they’re hardly even a recipe and take about 5 min active cook time. Enjoy!
Ingredients
3lb bag of sweet potatoes
1/4 cup melted coconut oil/ghee/avocado oil
salt+pepper
2 TBL coconut sugar
DIRECTIONS
- Preheat oven to 400F and prep sheet pan with parchment paper, if you like to get ahead. I’m typically ripping mine out of the box right before going into the oven.
- Whack potatoes longways into wedges. I usually find sixths to be the right thickness, but use your best judgment based on the size of your potatoes. We don’t discriminate against sizes here, if you need to cut more/less, go for it! The idea is a wedge. Two flat sides.
- Toss potatoes until coated with melted oil and arrange in one layer on sheet pan. Salt and Pepper.
- Throw those spuds in the oven and go pick your kids up from school. Because that’s what I did.
- After about 45 min, remove from oven, flip the deliciously caramelized sweets over and sprinkle with coconut sugar (and cinnamon if you’re feeling extra spicy:)
- Devour hot.
