Roasted sweet potato wedges

Roasted sweet potato wedges

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

These wonderful, crisp wedges go well with just about every dish on the planet, or as a side with Greek yoghurt and garlic. I sometimes sprinkle nigella seeds over before cooking, which adds a great twist and packs a real flavour punch.

Ingredients

Quantity Ingredient
600g sweet potatoes, scrubbed and cut into chunky wedges
2 tablespoons lucy bee coconut oil, melted
1 teaspoon hot sweet smoked paprika

Method

  1. Preheat the oven to 180°C.
  2. Toss the sweet potato wedges in the melted coconut oil and sprinkle over the paprika. Tip into a roasting tin or baking tray and roast in the oven for 50–55 minutes, until crispy and delicious.
Tags:
coconut oil
healthy
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