Roasted Sweet Potato Wedges
Prep Time
Serves
Cooking Mode
3 lb sweet potatoes
2 tbsp olive oil
2 tbsp minced fresh turmeric
1 tbsp ground cumin
1 tbsp smoked paprika
½ tsp salt
½ tsp ground black pepper
¼ cup finely chopped cilantro
3 lb sweet potatoes
2 tbsp olive oil
2 tbsp minced fresh turmeric
1 tbsp ground cumin
1 tbsp smoked paprika
½ tsp salt
½ tsp ground black pepper
¼ cup finely chopped cilantro
Directions
1Preheat oven to convection roast at 200°C (400°F) or standard oven temperature of 220°C (425°F). Line a large baking sheet with parchment paper.
2Slice unpeeled sweet potatoes into wedges not more than 1-in. (2.5 cm) thick at widest part. In large bowl, combine sweet potatoes, olive oil, turmeric, cumin, smoked paprika, salt and pepper; toss to coat.
3Arrange wedges in a single layer, skin-side down, on prepared sheet. Roast 20 to 25 min., or until sweet potatoes are just tender and lightly caramelized. Transfer to serving platter or plates and garnish with chopped cilantro to serve.
Tips
1
Try serving with Roasted Red Pepper Salmon from the Seafood Dept.
2
Fresh turmeric is available as a fresh root (peel to use) or jarred (minced) in the Produce Dept.
Disclaimer
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Personal Note
Personal Note
