Medium | Servings: 2 | Ready In: 40 minutes | Yield: about 6 cups
This basic recipe for oil-free roasted sweet potatoes is a must-have for healthy eating. Make a batch of these on the weekend and use for Buddha bowls or as a side for Southwestern Black Bean Burgers.
- 3 medium Sweet Potatoes
- Salt and Pepper, to taste
How it’s Done
Preheat your oven to 375F. Line a baking sheet with parchment paper.
To make the Oil-Free Roasted Sweet Potato wedges: Scrub the sweet potatoes. Cut into 2 to 3 inch long pieces. Cut these pieces in half, lengthwise. Angle your knife to cut the pieces into wedges, about 1-2 inches thick.
Spread the sweet potato wedges into a single layer on the parchment-lined baking sheet. Season with salt and pepper.
Bake for 25 minutes, tossing every 10 minutes. Turn up the heat to 425F and roast 5-7 more minutes, until crispy around the edges.
Yield: About 6 cups
Chef Katie’s Tips:
Crispy Convection: If you have a convection setting on your oven, use it. “Convection” just means “fan”. This will give you better air circulation for crispier fries.
Single Layer Only: Be sure not to overcrowd your baking sheet, laying the fries into just a single layer. Use two sheet pans if needed.
More Spice: You can add extra spice with 1/4 teaspoon of chipotle powder or cayenne.
Serving size: 1/4 of a recipe (3.5 ounces).
Calories From Fat (2%) 1.67
% Daily Value
- Total Fat 0.2g <1%
- Saturated Fat 0.04g <1%
- Cholesterol 0mg 0%
- Sodium 54.42mg 2%
- Potassium 355.16mg 10%
- Total Carbohydrates 20.25g 7%
- Fiber 3.33g 13%
- Sugar 4.2g
- Protein 1.7g 3%
- Calcium 2.35mg <1%
- Iron 31.92mg 177%
- Vitamin A 14406.73IU 288%
- Vitamin C 0mg 0
Shopping and Gear List
- Artisan Spanish smoked paprika, Pimenton from La Vera region. Hot and Sweet. Set of 2 tins.
- Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet