Dessertscarriesexperimentalkitchen
Chili Lime Roasted Sweet Potato Wedges
Fresh sweet potatoes cut into wedges, tossed in a chili lime oil; then roasted until crispy on the outside and tender on the inside.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- peeler
- bowl
- mixing bowl
- knife
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
Peel the sweet potato skins using a vegetable peeler; then rinse off under cool water and pat dry.
3
Using a sharp knife, cut the potato in half lengthwise; then cut each half into 3 wedges. (You'll get 6 wedges per sweet potato.) Add the potato wedges to a mixing bowl and set aside.
4
In a small bowl, combine the chili powder, garlic powder, cumin, lime zest, salt and oil; then whisk until smooth.
chili powder1 teaspoonlime (zest only)1
5
Pour the marinade over the sweet potato wedges and toss to coat.
6
Place the wedges in a small roasting pan and cook for ⏱️ 20-25 minutes until the edges are crispy and the potatoes are soft on the inside.
Nutrition Facts
calories
212 kcal
fat Content
7 g
serving Size
3 wedges
fiber Content
5 g
sugar Content
7 g
sodium Content
248 mg
protein Content
3 g
carbohydrate Content
35 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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