The Easiest, Tastiest Garlicky Sweet Potato Wedges Recipe
My reaction to these sweet potato fries.
Gotta love a fry. Wait, do these even count as fries if they're baked? Maybe that's why I've called them wedges... they'd be lying if they said they were a fry.
So by now you know my obsession with sweet potatoes is real. I mean, come on. They're literally in every single one of my meal pics on Instagram. And I love it. They're my carb of choice (who needs to lie and say they like the taste of quinoa, you know?), they're full of carotenoids and such that keep us happy, healthy and thriving. But most of all, they taste pretty freakin' good & are probably the most versatile vegetable around. Sweet OR savory.
However, I'm still trying to figure out what is causing some health issues I've been having lately. It's clear that I'll have to do some testing, and potentially testing for food sensitivities/intolerances as a part of healing what I assume to be a leaky gut and/or hormone issue. More on that later... but excited to finally get an expert to weigh in and to get to the bottom of why I'm not feeling so hot lately.
But I'm scared. Not because of the needles & testing and all that, but because of what the results may be. What I'm trying to get at here is...
What if I'm intolerant to sweet potatoes?
Would be a tragedy, honestly.
Positive thoughts, though! And while I'm still on the sweet potato train at the moment, I thought I'd share yet another recipe with you. These guys are super garlicky and sticky, and the perfect dinner side dish, just as a snack, or lunch, breakfast.... literally anything. Bottom line: you should make them.
Garlicky Sweet Potato Wedges
Serves 4, Total Time: 30 min.
What You'll Need:
2 medium sweet potatoes
4 garlic cloves, or already crushed garlic
1/4 c. extra virgin olive oil (or melted coconut oil or ghee)
Himalayan pink sea salt & black pepper to taste
What You Do:
- Preheat oven to 350F Convection Roast.
- Cut the sweet potatoes in half lengthwise, then flip the flat cut side on to the cutting board and slice at an angle to make wedges. It doesn't matter if they're not all the same size really.
- Place the wedges on a baking sheet and toss with the olive oil (adding more if necessary to coat the wedges).
- Using a garlic crusher, crush the cloves onto the sweet potatoes. Spread evenly about the wedges to coat.
- Top with a good sprinkling of sea salt and pepper.
- Bake in the oven for 20-25 minutes until the wedges are soft to touch but slightly crispy.
- Turn your oven setting to Broil at the highest level and let the wedges broil for 3 minutes, to get a little more crispy. Watch closely so that they don't burn!
Eat right away (you won't be able not to...) or store in an air-tight container in the fridge to enjoy as a snack!
I hope you love this easy easy recipe and hopefully you're into garlic. If not, well, maybe try it without!
Happy Almost New Year! Do you have any big plans? Mine are still up in the air, but have it my way and I'd be having an epic bubble bath with a flute of bubbles on the side...