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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
These oven-baked sweet potatoes are definitely my go-to side dish. I love sweet potatoes in all forms, but this simple way of roasting them till crisp is my favorite. My father used to make a similar side dish by cutting sweet potatoes into large chunks and baking them in a 9×13. Although delicious, the results were quite mushy. Cutting the sweet potatoes into thin wedges and giving them space when baking gives them that crunch you would get if you fried them, but they’re so much healthier! These are amazing seasoned with just salt and pepper, but you can also get more creative and add dried herbs, chili powder for a smoky spice, or a little brown sugar or honey for extra sweetness.
4 sweet potatoes, unpeeled, scrubbed and dried
1/4 cup Tuscanini Olive Oil
1 tablespoon Haddar Kosher Salt
1 teaspoon Pereg Black Pepper
2 teaspoons dried rosemary (optional)
1 teaspoon chili powder (optional)
Preheat oven to 425 degrees Fahrenheit.
With a large, sharp chef’s knife, cut each sweet potato in half lengthwise, then cut each half in half, and each of the quartered wedges in half again, to make 16 thin wedges in total. Spread out in one layer on a large baking sheet lined with Gefen Parchment Paper. (Use two baking sheets if the sweet potatoes are overlapping–they’ll steam instead of crisp if they’re too crowded.) Drizzle with olive oil and season with kosher salt and pepper (and rosemary and chili powder if using).
Bake for 20 minutes until beginning to soften and caramelize. Remove from oven and flip with a spatula. Continue to bake for another 15 to 20 minutes until golden and crispy.
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