Sweet Potato Wedges with Herbs and Chili Salt
Kitchen Notes

Sweet Potato Wedges with Herbs and Chili Salt

by Thomas Kelly on Nov 30, 2020

Who doesn't love a good French fry? While this burger side dish is delish, it's not always the healthiest of options. If you want the same delicious crunch that comes with your favorite cookout side dish, you can get it with a dose of nutrients by using sweet potatoes.

Sweet potatoes are complex carbs. Therefore, they not only provide carbohydrates needed for energy but also contain a load of nutrients. Thanks to its orange hue, sweet potatoes contain an abundance of Vitamin A. Due to its high level of nutrients, sweet potatoes make for a more responsible choice for the health-conscious. 

What we love about French fries are what makes homemade ones a bit difficult. It's easy to go a bit overboard with the oil, making for some soggy tots. That's why we crafted our recipe of Roasted Sweet Potatoes Wedges with Herbs. Simply follow the directions for a nutritious and delicious snack.

Baked with fresh herbs, garlic and a healthy sprinkle of Citrus Chili Salt, these wedges supplement a simple salad at lunch and get tossed into a farro pilaf at dinner. They also compliment any burger!

Better yet, these sweet potato wedges with herbs and chili salt are infinitely adaptable. Don’t have thyme lying around? Swap it for rosemary. Try an Indian-inspired version by using coconut oil and curry leaves instead of canola and bay.

Sweet Potato Wedges with Herbs and Chili Salt

Serves 4


🌶 2 medium sweet potatoes, scrubbed
🌶 3 garlic cloves
🌶 6 sprigs thyme, cut in half
🌶 3 bay leaves, torn
🌶 2 tablespoons extra-virgin olive oil
🌶 Freshly ground black pepper
Pequin Chili Salt

How to Make Sweet Potato Wedges with Herbs and Chili Salt

Preheat the oven to 400°.

Slice the sweet potatoes in half lengthwise, then cut each half into 4 wedges. Place in a bowl with the garlic, thyme, and bay. Drizzle with the olive oil and toss to coat. Season generously with black pepper and  Citrus Chili Salt. Toss to coat.

Arrange the wedges on a rimmed baking sheet and transfer to the oven. Let cook for 15 minutes, then flip the wedges and rotate the pan; cook for another 10.

Transfer to a plate and serve.