Monday 2 January 2017

Sweet Potato Wedges

sweet potato wedges

These maple roasted sweet potato wedges taste so good and are a healthier alternative to chips. I love how the maple caramelises, adding extra sweetness and gooeyness to the wedges. Munch on them as a snack, a side dish at dinner, incorporate into nourish bowls or serve with a creamy dip.

Three great health benefits: anti-inflammatory, helps regulate blood sugar levels, rich in antioxidants

Serves 2

2 large sweet potatoes, washed thoroughly & dried
3 tbsp coconut oil (liquid)
3 tbsp maple syrup
1 tsp ground cinnamon
Pinch of rock salt

1) Preheat oven to 190 degrees C
2) Cut the potatoes into thick, even wedges and pat with a paper towel to absorb any excess moisture
3) Put the coconut oil into a roasting tin and add the wedges, making sure they are evenly coated in the oil. Drizzle with maple syrup then sprinkle with cinnamon and salt.
4) Bake in the oven for 40 minutes, turning halfway through the cooking time

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 


1 comment

  1. These look delicious! A little tip for ensuring all the wedges are covered in oil...I put them into a freezer bag and pour the oil in (melted) then massage the wedges well so they are covered evenly and tip them into the roasting tin. This means they get coated perfectly and you can use less oil if you want to!


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