Roasted Sweet Potato Wedges

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside to heat.

   Cookware: baking sheet, oven

2. Step 2

   Scrub and dry the sweet potatoes, then cut them lengthwise into evenly sized wedges.

   Ingredients used: 900.0 gr Sweet Potato

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the wedges in a large mixing bowl. Add the olive oil, paprika, garlic powder, salt, and black pepper, then toss until evenly coated.

   Ingredients used: 2.0 gr Garlic Powder, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 2.0 gr Paprika, 5.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Arrange the seasoned wedges in a single layer on the hot baking sheet, leaving space between them. Roast at 220°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven

5. Step 5

   Turn the wedges with a spatula and roast at 220°C until browned at the edges and tender in the centers, 10–15 minutes.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven, spatula

6. Step 6

   Let the wedges rest on the baking sheet for 3 minutes, then serve warm.

   Timer: 3 min (fixed)

   Cookware: baking sheet