Roasted Sweet Potato Wedges

• 86
  3 sweet potatoes, scrubbed and cut into 1/2-inch wedges

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 80
  1 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 89
  1/2 tsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 88
  1/4 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 3/4 tsp salt
• 1/4 tsp black pepper

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1. 1

   Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Thoroughly scrub the sweet potatoes, dry them completely with a clean kitchen towel, and slice lengthwise into uniform 1/2-inch thick wedges.

3. 3

   In a large mixing bowl, whisk together the avocado oil, smoked paprika, garlic powder, chili powder, ground cinnamon, salt, and black pepper until well blended.

4. 4

   Add the cut sweet potatoes to the bowl and toss thoroughly until every wedge is evenly coated in the spiced oil.

5. 5

   Arrange the wedges in a single layer on the prepared baking sheet with a cut side down, ensuring they do not overlap so they brown evenly.

6. 6

   Roast at 425°F for 18 minutes until the undersides are deeply browned and beginning to caramelize.

7. 7

   Flip each wedge using a thin spatula and roast for another 10 minutes until the edges are crispy and the centers are tender when pierced with a fork.

8. 8

   Remove from the oven and rest for 2 minutes on the baking sheet before serving warm.