As much as I love oven roasted potatoes and carrots, which we eat often, I always like to discover new favorites as well. And these sweet potato wedges are excellent - both as a side dish with any kind of meat or chicken, but also as part of a finger-food spread. I like to eat them with a spicy, garlicky aioli, and my toddler loved them. Bonus: They cook much faster than regular potatoes!
Baked Sweet Potato Wedges
1 kilo sweet potatoes (ideally small-to-medium ones)
3 tbsp olive oil
1 tbsp sugar
1 tsp ancho chili pepper
1 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp salt
Peel the sweet potatoes and cut into wedges. Toss with oil, sugar and spices, in a roasting pan.
Bake at 225°C for 20 minutes - they should be completely soft and cooked through, but a little crispy on the edges. Serve with some pressed lime and fresh coriander.
Recipe in Swedish:
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