How to Make Sweet Potato Wedges

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Sweet Potato Wedges have pretty much become a staple in my diet in recent months. They’re delicious, nutritious, satisfying, and I just can’t get enough of them.

I’ve recently received a number of questions about how I make my Sweet Potato Wedges, so here’s a tutorial that shares all of my little secrets!

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Preheat oven to 400*F.

Start with two medium sweet potatoes.

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Cut off ends.

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Cut sweet potatoes in half.

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Then, cut those piece in half lengthwise.

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And then cut them in half lengthwise again.

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And again. Hello, wedges!

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Add sweet potato wedges to a large mixing bowl and drizzle with olive oil (approximately 1-2 tablespoons).

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Sprinkle with sea salt and mix until wedges are fully coated with olive oil and salt.

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Transfer sweet potato wedges to a cooking sheet and bake for 20 minutes.

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At the 20-minute mark, toss around wedges to prevent sticking and then bake for another 20-25 minutes. (I typically toss around the wedges again after 10 minutes. I don’t want them to burn!)

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When sweet potato wedges start to lightly brown, turn up the oven to broil and cook for 5-7 minutes until the edges are crisped to your liking.

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Remove from the oven and enjoy!

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