Sweet potato wedges

Health services Workplaces & Tertiary education Sport & recreation

Try cooking these sweet potato wedges as finger food for your next workplace function.

Download Recipe

Skip to recipe

g V Vegetarian NF Nut free DF Dairy free Snack Allergy Friendly

Ingredients

Sweet potatoes - 2kg (washed)

Olive oil - 40mL

Paprika - 2 teaspoons

Sweet potatoes - 3kg (washed)

Olive oil - 50mL

Paprika - 3 teaspoons

Sweet potatoes - 5kg (washed)

Olive oil - 90mL

Paprika - 5 teaspoons

Method

In a large bowl, mix olive oil and paprika. Add sweet potato wedges and toss to coat.
Place wedges on prepared baking tray.
Bake for 40 minutes, turning once, until golden.

Sweet potato is higher in fibre than regular potato and has a lovely sweet flavour. However, regular potato can be used instead in this recipe if you prefer.
The skin on sweet potatoes is a good source of fibre and nutrients, and can help keep the wedges together. If you prefer however, you can remove the skins before baking.
Experiment with different herbs or spices to change the flavour of the wedges. For example, use oregano instead of paprika for a more Mediterranean flavour.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.