Baked Sweet Potato Wedges

Name: Baked Sweet Potato Wedges
Prep time: PT-468455H43M47S
Cook time: PT-468455H43M47S
Total time: PT-468455H43M47S
Cuisine: American
Ingredients: 3 medium sweet potatoes, cut into 1-inch wedges; 2-3 tablespoons oil; ½ teaspoon kosher or sea salt; 4 tablespoons mayonnaise; 1 tablespoon adobo sauce (from a can of chipotle chilies); 2 cloves garlic, peeled and minced (optional)

By Julie Andrews

I’m not sure there’s a simpler or more delicious side dish than crispy baked sweet potato wedges with a spicy dipping sauce. And, I am certain this is one of the funnest ways to eat nutrient-packed sweet potatoes!

Sweet potatoes are filled with vitamin A and C, potassium, B vitamins and vitamin E. They are also a great source of fiber, which is important for heart health and digestion. You may notice in the recipe that I don’t suggest peeling the sweet potatoes before cooking them, and that’s because the skins have an abundance of nutrients and fiber – plus, skipping that step makes for quicker and easier prep! It’s a win-win situation.

The other thing I love about this recipe is that it only calls for a few ingredients – sweet potatoes, oil and salt. And if you make the dipping sauce, you just need a little mayo (you could also try it with plain Greek yogurt or a mixture of both), a can of chipotle chilis in adobo sauce and a clove of garlic. Six ingredients and easy prep = a plate of crispy wedges that’ll disappear in no-time!