A wholesome, dairy-free side dish of sweet potato wedges baked with smoked paprika and rosemary — crispy on the outside, tender within.
Crispy Baked Sweet Potato Wedges
Sweet potatoes are rich in vitamin A, fiber, and antioxidants. This dairy-free side is baked, not fried, for a healthier take on wedges.
Ingredients
- 3 medium sweet potatoes, scrubbed and cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary (or fresh, chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place sweet potato wedges in a large bowl. Drizzle with olive oil and toss to coat.
- Sprinkle with paprika, rosemary, garlic powder, salt, and pepper. Toss until evenly coated.
- Arrange wedges in a single layer, cut side down, on the baking sheet.
- Bake for 25–30 minutes, flipping once, until golden and crispy.
- Serve immediately.
Optional: serve with dairy-free tzatziki or the roasted red pepper dip.
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