Step 1

Preheat oven to 425 degrees.

Step 2

Line a rimmed baking sheet with a silpat or parchment paper. Alternately, grease baking sheet lightly with oil.

Step 3

Wash and pat dry the sweet potatoes. Remove any unsightly spots. Cut potatoes lengthwise into quarters, and cut those as needed, preferably no larger than 1 inch thick. Place on baking sheet, drizzle with oil and give a good toss. Arrange potatoes in a single layer, sprinkle with salt and optional spice/herb of choice (I used a light dusting of chipotle powder). Place baking sheet in the oven, on the middle rack, and bake for 25 – 30 minutes, turning once or twice.

Step 4

Remove from oven, let cook a few minutes and serve with a sprinkle of chopped parsley and garlic aioli. For variation try this Sriracha Cream Sauce (Aioli), it’s delicious!

Step 5

These are best straight from the oven, but cooled isn’t so bad either. If you have leftovers, they’ll still be good the next day.

Step 6

Store leftovers, in an airtight container, in the refrigerator for up to 5 days.

Step 7

The skin is highly nutritious, but feel free to peel your potatoes before cutting if you prefer.

Step 8

Baking time is approximate, depending how thick you cut your sweet potato wedges. For best results, try to cut the wedges uniformly, this will help them to cook more evenly.

Step 9

For more caramelization, once sweet potatoes are done, place under the broiler for a few minutes. Just be sure to watch them so they don’t burn.

Step 10

Spices are kept to a minimum here, just adding enough for light flavor. The aioli will add plenty of extra flavor!