Extra Crispy Sweet Potato Wedges

Thick and crispy oven baked sweet potato wedges that is IC friendly! YUM! From bakerbynature.com.

Extra Crispy Sweet Potato Wedges


Ingredients:

2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
2 1/2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper (if tolerated)


Direction:

1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.

2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.

3. Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.

4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!

5. Cool wedges on pan for 5 minutes, then serve at once!


* The baking times listed above are approximate; it depends how thick you cut the sweet potato wedges. For best results, try to cut the wedges evenly; this will help them cook at about the same rate. Double recipe as needed, but only bake one tray at a time.