- 3 lbs sweet potatoes
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
Preheat oven to 425 degrees.
Peel the sweet potatoes and cut off the ends. Then cut into half and then into wedges.
Put the sweet potatoes into a bowl with olive oil, chili powder, cumin, and salt.
Use your hands to mix the sweet potatoes until they are evenly covered with oil and spices.
Lay the sweet potato wedges on a baking sheet and cook for 40 - 45 minutes, or until potatoes are soft on the inside and crispy on the outside.
These chili-spiced sweet potato wedges can be made up to 5 days ahead of time. Store using glass meal prep containers in the refrigerator. Warm-up in the microwave for 1-2 minutes or until hot. You can also warm these up in a toaster oven for about 3-5 minutes to get them crispy.
Serving: 1g | Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Fiber: 4g | Sugar: 4g