Sweet Potato Wedges For One
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 the oven and preheat the oven to 425°F (220°C).
- Scrub and dry the sweet potato. You can peel it if you prefer, or leave the peel on for added texture—I like to leave mine on.
- Cut the sweet potato in half lengthwise. Then, cut each of those halves in half lengthwise again to create four long pieces. Slice each piece into thick 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.
- Roast the wedges for 20 minutes. Take the baking sheet out, flip each wedge with a spatula, then return to the oven to roast for another 5-10 minutes, or until they’re lightly browned and tender.
- Remove from the oven, sprinkle with additional salt if desired, and enjoy warm.
Notes
- Cut the wedges evenly to ensure they cook at the same rate.
- Experiment with different spices to create your favorite flavor combination.
- Serve immediately after baking for the best texture and taste.
- If you like extra-crispy wedges, broil them 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
