Spicy Sweet Potato WedgesMacki West
We can’t get enough sweet potatoes in this house. I can eat them just about any way imaginable, but the kids love is the wedge and the hubs like his wedges to have some kick. I think he likes to counter the sweetness with a little salt and spice. I did some experimenting and came up with the perfect combination to satisfy all. Now the family requests sweet potato wedges every other day, good thing they are so easy to make!
Spicy Sweet Potato Wedges
1 to 2 sweet potatoes peeled and cut into wedges
Preheat oven to 400 degrees and lightly spray a baking sheet with cooking spray. I peel the sweet potatoes because I find the peel difficult for the kids to eat. Cut into wedges (sweet potatoes are HUGE right now so your wedges may not be perfect and that’s ok). Place into a bowl and drizzle with olive oil and toss to thoroughly coat. Spread out onto baking sheet and sprinkle with garlic salt. Flip and sprinkle the other side. Now for the cayenne, go easy. If your kids don’t like spice, leave some without. I pinch a bit of cayenne between my fingers and lightly sprinkle over the wedges, so each bit has just enough to give it some kick without overpowering. Place in the oven and cook for 25 minutes or until edges begin to brown – you want them soft on the inside and crisp on the outside. Serve with ranch dressing if you need to tame the flame.
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