John Myers
Baked Sweet Potato Wedges
The perfect baked sweet potato wedges recipe with a picture and simple step-by-step instructions.
- 800 g Sweet potatoes
- 2 tbsp Cornstarch
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Sweet paprika
- 0,5 teaspoon Piri Piri
- 1 Teaspoon (level) Raw cane sugar
- 5 Stalk Parsley
- 30 g Freshly grated Parmesan
- Sea salt from the mill
- Wash and peel the sweet potatoes, cut into approx. 1×1 cm strips and place in cold water for 1 hour. (If you like, you can leave the bowl on and cut it differently.)
- Mix olive oil with paprika, garlic, piri-piri (e.g. from my KB) and cane sugar well. Preheat the oven to 180 ° C hot air.
- After the hour, remove the sweet potato wedges from the water, dry them and roll them in the cornstarch in a large bowl. Next, pour the olive oil marinade over it and mix everything well until the columns are coated with it. Place columns next to each other on a baking sheet lined with baking paper and put them in the oven for 25-30 minutes.
- Grate the Parmesan, wash and dry the parsley, pluck from the stems, roll up and cut finely. As soon as the sweet potato wedges are ready, place them in a serving bowl, season with salt to taste and sprinkle with Parmesan and parsley and mix in briefly.
- Unfortunately the pictures are particularly bad this time 🙁
- Bon appetit !!! Bom Apetite !!!
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