A healthy version of fries? I vote yes! These oven baked sweet potato wedges have a spice rub that will knock your socks off because it is that good.
We only have 8 more weeks to go and our little man should be making his debut. I am getting in a ton of cooking in during this time and a lot of of pregnancy, labor, and infant care reading (as you can tell).
I also only have 2 1/2 more weeks of work and then I will be staying at home until he gets here. I’ve decided to channel my high school and college self and look at these upcoming weeks as spring break. Well pregnancy spring break – there will be no swim suits and laying by the pool, but there will be plenty of reading, nesting and watching my DVR – just some good ol’ relaxing.
Got any TV show recommendations during my 4-5 week waiting period? So far my list consists of House of Cards, House of Lies, and Homeland. And as John likes to remind me the twenty million cooking shows that are taking over half of the DVR.
Okay back to these sweet potatoes. Ever since I used them to cook in my tagine I have become obsessed with this vegetable which is funny since I grew up and was never a fan. Add that to the list of onions, spinach, and the 80 other things I swore I would never like and now love.
John and I love us some french fries, so we thought why not make them thicker than we normally do and make a healthy version with sweet potatoes and bake them.
Oven Baked Sweet Potato Wedges
- 3-4 sweet potatoes 1 1/2 lb. peeled and cut into thick wedges
- 3 tablespoons hazelnut oil*
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- Preheat oven to 425 degrees.
- Spread out sweet potatoes on baking sheet lined with parchment paper.
- Brush oil on wedges to coat all sides.
- Rub on spice mix.
- Bake for 15 minutes. Then flip wedges to cook 15 minutes.
- Sprinkle with fresh thyme.