Sweet Potato Wedges

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.

Tip:

Try adding 1 tbs ground cinnamon and omit the mild paprika for a sweeter version. Omit the salt for small babies.