Sea Salt and Rosemary Sweet Potato Wedges
Hubs and I have been watching a documentary on Netflix called Down to Earth and it’s actually co-directed and produced by Zac Efron and Darin Olien. Obviously, you’ll know Zac Efron as an actor, but Darin has been around the health industry for a while now. He discovered Barukas, a super nut in the Savanna and has been a notable figure of health and fitness. While watching this documentary, hubs and I had a conversation about our health and ways we can continue to not only cut out refined, processed foods in our life, but make smarter choices about water, waste, and recycling. This renewed my love for plant-based, wholesome foods and recipes, and sent me into a meal prep FRENZY last weekend. Needless to say, on the menu this week are homemade burgers with a side of sweet potato wedges, which is the recipe that I’m sharing with you here!
French fries are delicious, there’s no doubt about it. However, the oils that are used to fry the potato is consistently exposed to oxygen which then takes the oil and makes it harmful to your body. Oils that are usually used to fry french fries are often canola, soybeal, or sunflower, which carry high levels of trans-fats and is often times genetically modified and exposed to pesticides. My oils of choice are often between cold-pressed organic Olive oil and Avocado oil. The beauty of these wedges is that they’re not even fried, they are baked with olive oil and have a perfectly sweet, crisp-at-the-bottom texture, with an herbed flavoring due in part to the dried rosemary.
This is such a simple recipe that it’ll become a home staple:
- 2 medium garnet sweet potatoes, rinsed
- Dried rosemary
- 2 tbsp olive oil
- Sea salt
Line a baking sheet with aluminum foil. Preheat the oven to 400*. Take the sweet potatoes and cut off the ends. Slice them in half horizontally, then again vertically until you have four smaller quarters of the sweet potatoes. Slice them again into smaller wedges and toss into a large mixing bowl. Coat with olive oil and sprinkle with dried rosemary and sea salt. Toss to fully coat and add to the baking sheet. Bake for ~20m (give or take a minute or two depending on your oven).
I cannot wait for you to give these guys a shot; they’re absolutely perfect as a side for burgers, a base for bolognese (if you follow a Paleo diet), excellent with eggs (OMG DOING THIS), and a healthy snack!