Sweet Potato Wedges

These yummy sweet potato wedges are perfectly thin and crispy! They’re AIP, Paleo, Whole30 & Top 8 friendly.

Raise your hand if you love fries! I’m right there with you. When I eliminated regular potatoes on the AIP diet I knew I had to make sweet potatoes fill that void, particularly in the fries department. These wedges are a guilt-free, healthy alternative to the typical fried potatoes. Eat them as a side to my Bunless Burgers and/or dip them in my AIP Ketchup, AIP Mustard, or AIP Sweet & Tangy BBQ Sauce for some finger lickin’ good!

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• Ingredients
• Instructions
• Top tip
• Recipe

Ingredients

• 2 medium-sized sweet potatoes
• Olive oil
• Arrowroot flour
• Salt

See recipe card for quantities.

Instructions

1. Preheat oven to 400F.
2. Peel and thinly slice sweet potatoes into wedges.
3. In a large mixing bowl combine the wedges with olive oil, arrowroot starch, and salt.
4. Spread wedges onto wire racks over baking trays.
5. Bake for 20-25 minutes or until the wedges are starting to boil and the edges are crispy.

Hint: Slice the wedges thin. Aim for ¼″ – ½″ thick.

Top tip

Be mindful not to overcrowd the wire racks.

Recipe