Sweet Potato Wedges

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 2/22/2023
30 mins
Serves: 4 Save

Ingredients (6)

  • 2 pounds sweet potatoes (3 to 4 medium), washed
  • 1/3 cup almond meal or almond flour
  • 1/3 cup parmesan cheese, grated
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil, divided

Directions

  1. Preheat the oven to 425 degrees.
  2. With a sharp knife, slice each potato in half lengthwise and then each half into four wedges about 1/2 inch thick at the ends. (Make sure to cut them evenly so they cook at the same rate.)
  3. Place the dry ingredients in a small bowl and mix until blended.
  4. Add the sweet potatoes to a large bowl and coat them with 2 tablespoons of oil.
  5. Sprinkle the dry ingredients over the sweet potato wedges and gently stir until they are coated.
  6. On a parchment-lined baking sheet, coat the paper with 1 tablespoon of oil.
  7. Place the sweet potatoes in a single layer on the baking sheet. Bake on the middle shelf for 25 minutes, or until golden brown.

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Ingredients (9)

  • 1.5 oz. Casamigos Reposado Tequila
  • 5 oz. Almond Liqueur
  • 1 oz. Fresh Lemon Juice
  • .75 oz. Honey Syrup
  • 2 Heaping Bar Spoons Organic Canned Pumpkin
  • 1 Pinch Cinnamon
  • 1 Pinch Nutmeg
  • Optional: 2 Dashes Orange Bitters
  • Garnish Dehydrated Half-Moon Orange Slice, 2 Charred Sage Leaves and Nutmeg
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