These Roasted Sweet Potato Wedges are a crowd-pleaser, and a family favorite. Nutmeg and thyme combine to create a comforting flavor profile, and the coconut palm sugar carmelizes in the oven without being overly sweet. Even the sweet potato resistant in our household give these two thumbs up!
I love including these Roasted Sweet Potato Wedges on a Thanksgiving menu. I’ll take these over sweet potato casserole with (gag) marshmallows on top any day! (I understand if you feel the need to send me hate mail.) They also make a great side anywhere you’d serve french fries – and they offer a serious win to your nutrition game.
Need a green veggie to accompany these? Try my Balsamic Roasted Veggies.
Have you tried this recipe? Let me know what you thought in the comments.
Roasted Sweet Potato Wedges
Ingredients
- 1 Tbsp avocado oil
- 1 ½ Tbsp coconut palm sugar
- ⅛ tsp ground nutmeg
- 1/4 tsp sea salt
- freshly cracked black pepper
- 2 lbs sweet potatoes peeled
- ¼ tsp fresh thyme fresh preferably
Instructions
- Heat the oven to 400* F.
- Cut the peeled sweet potatoes into wedges. I cut them in half short-ways, then cut them in half long-ways (so now I have quarters). Then each quarter I cut into 2-3 wedges, depending on how big the sweet potatoes are.
- In a small bowl, combine oil, sugar, nutmeg, thyme, ¼ t salt and 6-7 cracks of pepper.
- Place the sweet potato wedges into a large bowl, pour the spice mixture over them, and toss to coat thoroughly.
- Transfer to a large rimmed baking sheet and arrange in a single layer. Roast conventionally for 30 minutes, turn, and then roast another 30 minutes once until the edges are dark brown and the wedges are crisp, about 1 hour. (Convection: bake 15 minutes one side, flip then bake another 10-15 min.)
