Maple & Cayenne Sweet Potato Wedges
March 25, 2014 | Serves 2
- 2 Medium Sweet Potatoes
- 2 Tablespoons of Melted Coconut Oil
- Juice of 1/2 Lemon
- 1 Tablespoon of Maple Syrup
- 1/2 Teaspooon of Cayenne Pepper
- Coarse Salt
These are utterly delicious. They make the perfect side dish for almost everything and are even amazing just on their own with a nice dip. The sweetness of the maple syrup combined with the lemon gives the wedges a gorgeous crisply glaze and the cayenne pepper adds a nice bit of heat.
Preheat the oven to 200’C. Wash and chop the sweet potatoes into wedges.
Combine the melted coconut oil, lemon juice and maple syrup in a bowl. Add the sweet potatoes to a large bowl and pour the glaze mixture in on top. Toss it all around to evenly coat the wedges.
Sprinkle in the cayenne pepper and a good pinch of coarse salt and toss. Then lay the wedges out on a baking sheet lined with parchment paper. Try to lay them out so that they’re not on top of each other so that they can cook evenly. Roast at 200’C for about 35 minutes, or until nice and crispy. Toss them half way through.