Ingredients
- 3 medium sweet potatoes scrubbed and dried
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus more for serving
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Position your oven rack in the center and preheat your oven to 450°F. Line a baking sheet with parchment paper.
- Peel the potatoes if you prefer, but keeping the skin adds extra texture and nutrients. Slice each sweet potato in half lengthwise.
- Then cut each half into 3 or 4 long, even wedges to ensure they cook uniformly.
- Place the wedges in a large bowl. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and black pepper. Toss well to coat each wedge evenly.
- Lay the seasoned wedges in a single layer on the baking sheet. Make sure they do not touch, to allow proper crisping.
- Bake for 15 minutes. Use a spatula to carefully turn the wedges over. Continue baking until they are lightly browned and tender when pierced with a fork, about another 5 to 10 minutes. If you would like them extra crispy, broil them for 5 minutes, keeping a watchful eye so they do not burn.
- Remove the wedges from the oven and sprinkle with a pinch of extra salt before serving.
