Sweet Potato Wedges

I adore sweet potatoes and always have them in my house. They are so tasty and versatile but my favourite way to cook them is as wedges.

Ingredients:
Sweet Potatoes
Fresh Rosemary
Fresh Thyme
(you can use dried thyme and rosemary but fresh tastes AMAZING!)
Salt
Pepper
Paprika
Organic Extra Virgin Olive Oil


Method:
Take your sweet potatoes and wash them under running water, depending on how dirty they are you might want to give them a scrub with a brush.
Cut into wedge shape piece, ensuring they are all approximately the same size to ensure even cooking.
Lay them onto a baking tray so they are evenly distributed.
Drizzle with Olive Oil (not too much as they will go soggy) and then toss the pan to fully coat the wedges.
Chop the thyme and rosemary into small pieces and sprinkle over the oil coated wedges, along with the paprika.
Salt and pepper to be added to taste.
Place in the oven at Gas Mark 5 or about 190 degrees for 20 minutes or until the wedges are soft and fully cooked.

Preparation Time:
5-10 minutes

Cooking time:
20-30 minutes

Dietary Information:

Paleo

Gluten Free

Wheat Free

Sugar Free

Vegan

Vegetarian

Good Carbohydrate

Good fats - olive oil

Sweet Potatoes are high in B6, Vit D, Vit C, Iron, Magnesium, Potassium and protect against premature aging.

Paprika is high in Vitamin A, E and Iron. It also has anti ageing properties, prevents hair loss and promotes sound sleep.

Thyme lowers blood pressure, boosts immunity and boosts your mood.

Rosemary boosts immunity, increases circulation, aids digestion, is an excellent anti-inflammatory - great for asthmatics, and increases concentration. 

Storage instructions:
Best eaten fresh but I often make double and have them cold with a salad or meat the next day for lunch!

Serving suggestions:
These literally go with everything. I serve them with salmon, (recipe here) burgers (recipe here), Chicken Kiev (recipe here), with my Brocolli Salad (recipe here) just about anything you can think of!

Enjoy!