Small Batch Sweet Potato Wedges
Enjoy perfectly roasted sweet potato wedges for one! Crispy outside, tender inside, and lightly seasoned for a tasty snack or side dish.
Servings: 1 serving
Equipment
Ingredients
- 1 medium sweet potato (about 8 oz)
- 1 tablespoon olive oil
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon paprika (optional, but recommended)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Place a rack in the center of your oven and preheat to 425°F (220°C).
- Scrub and dry the sweet potato. You can peel it, but I like to leave the skin on for added texture.
- Cut the sweet potato in half lengthwise, then cut each half in half again to make four long pieces. Slice each piece into wedges.
- Arrange the wedges on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with cinnamon, paprika, salt, and pepper. Toss to coat the wedges evenly.
- Bake for 20 minutes, then remove the sheet and flip the wedges with a spatula. Return to the oven for another 5–10 minutes, until they’re lightly browned and tender. Sprinkle with a little extra salt if desired and enjoy them warm.
Notes
- Cut Evenly: This helps the wedges cook at the same rate.
- Try Different Spices: Customize with your favorite seasonings.
- Serve Right Away: Best enjoyed fresh for the ideal texture and flavor.
- Want Extra Crispiness? Broil for 1–2 minutes after roasting.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 221mg | Potassium: 770mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32187IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg
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