Roasted Sweet Potato Wedges
Prep time
Cook time
Total time
Serves: 4-6
  • 4 medium sized sweet potatoes (you can also use yams), cut into wedges
  • 2 tablespoons coconut oil, warmed to liquid
  • sea salt, pepper and a touch of chili flakes
  • optional (used in this recipe): Ras El Hanout, a Moroccan spice blend
  • other options: dry tarragon, cumin, oregano or thyme
How To Make
  1. Preheat the oven to 425F or 220C.
  2. Toss the sweet potatoes with coconut oil, sea salt, pepper and whatever herbs you decide to use.
  3. Lay them out on parchment paper so they don’t touch each other too much.
  4. Bake for 45 minutes, turning 2 to3 times.
  5. Leaving the door of the oven slightly ajar helps the wedges get crispy.
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