Ingredients FN_Baked-Sweet-Potato-Wedges_s4x3_lg

2 large (about 500g) sweet potato

1 tsp pink Himalayan salt

1 tsp cumin seeds (you can also use rosemary)

2 tbs extra virgin coconut oil, melted


1) Preheat oven to 176 degrees Celsius

2) Slice potatoes into wedges

3) Put the potatoes into a plastic bag along with the coconut oil, salt and cumin/rosemary seeds

4) Twist the bag, leaving air in it, and shake to cover the potatoes in the oil, salt and seeds

5) Bake for about 45 minutes, they will brown at the edges and be soft to touch.


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