Sweet Potato Wedges
These yummy sweet potato wedges are perfectly thin and crispy! They're AIP, Paleo, Whole30 & Top 8 friendly.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Servings 4
Calories 204 kcal
- 2 sweet potatoes
- 3 tablespoon olive oil
- 2 tablespoon arrowroot flour
- ½ teaspoon salt
Preheat oven to 400 degrees
Peel and thinly slice sweet potatoes into wedges.
In a large mixing bowl combine the wedges with olive oil, arrowroot starch, and salt.
Spread wedges onto wire racks over baking trays.
Bake for 20-25 minutes or until the wedges are starting to boil and the edges are crispy.
- Slice the wedges thin. Aim for ¼" - ½" thick.
- Arrowroot flour is the secret ingredient to get these to perfectly crisp!
- Be mindful not to overcrowd the wire racks.
Serving: 1gCalories: 204kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 353mgPotassium: 381mgFiber: 4gSugar: 5gVitamin A: 16031IUVitamin C: 3mgCalcium: 36mgIron: 1mg