Serves: 4-6|Prep: 50 min
For fussy little eaters who refuse to eat their veggies, sweet potato wedges are often a huge win. If your child refuses to eat sweet potatoes, try this recipe first with potatoes.
Serves: 4-6|Prep: 50 min
Serves: 4-6|Prep: 50 min
For fussy little eaters who refuse to eat their veggies, sweet potato wedges are often a huge win. If your child refuses to eat sweet potatoes, try this recipe first with potatoes.
Ingredients
Method
2 large sweet potatoes | |
1 tbs coconut oil, melted | |
1 tsp mild paprika | |
pinch sea salt | |
pinch pepper |
1. | Preheat oven to 220C and line a baking tray with baking paper. Serve with dips or as a side dish. |
2. | Peel the sweet potatoes (or leave the skin on-I do) and cut off the pointy ends. |
3. | Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges. |
4. | In a large bowl, combine the wedges with the oil, paprika, salt and pepper and toss. |
5. | Arrange the sweet potato wedges in a single layer on the prepared baking sheet and bake for 35-40 minutes, or until they are well browned and crispy. |
6. | Serve with dips or as a side dish. |
7. | Serve immediately or store in the fridge for up to 4 days or puree and freeze for up to 4 months. |