I never met a potato I didn’t like. I think they are delicious just about any way they are prepared. They taste great roasted, sauteed, steamed, grilled, cold, in soups and salads. And, of course, my all-time favorite, fried. (Nothing tastes better than crisp french fries with brown gravy…) But, as I’ve gotten healthier and wiser, I’ve realized that eating too many potatoes doesn’t sit well with me. So, I’ve been using a lot of sweet potatoes lately. These healthy gems can be substituted for regular potatoes in lots of dishes and preparations. Here is the easiest of them all: simple, healthy roasted wedges.
These are good right out of the oven, but I served them at room temperature as a side dish for my grilled meats and they quickly became a new favorite, easy side dish that we ate with our fingers.
In China, sweet potatoes have been used to heal the body for hundreds of years. They are used to help digestions and relieve constipation. If you have any of these issues, substitute sweet potatoes for breads, pastas and regular potatoes and you will notice a difference. Sweet potatoes can also help boost your energy and your immune system. They are also good for your joints and tendons.
Wash your sweet potatoes well (if you can buy organic ones, please do so)…
Cut them into wedges or chunks. Some sweet potatoes are orange inside and some are a lighter yellow. It doesn’t matter at all which you use for this recipe…
Put the cut potatoes in a large bowl and mix in coconut oil…
Add a few rosemary sprigs, some cinnamon and salt and pepper…
Then spread them on baking sheets (I like to cover my baking sheets with parchment paper so nothing sticks) and roast in the oven until they are done. And that’s it.
Half of my tray was gone before I even got the roasted potatoes onto the platter!
Perfect Roasted Sweet Potato Wedges
recipe inspired by: deliciouslyella.com
5 medium sweet potatoes, washed and cut into wedges
1/4 cup coconut oil, melted
1 tsp ground cinnamon
1/2 tsp sea salt
black pepper to taste
4 rosemary sprigs
Preheat oven to 400 degrees.
Combine all ingredients in a large bowl, making sure it’s all mixed together well.
Spread onto 2 parchment-lined baking sheets. Try to spread out the potatoes so they are as well-spaced as possible. If they are too close together they will steam instead of roast and you won’t get that great crispiness.
Place in oven and roast for 30 minutes, turning once about halfway through the cooking time.
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