Thursday, January 6, 2011

Roasted Chili-Lime Sweet Potato Wedges

I got this recipe from Brandy over at Simply Fit Mama.  I met Brandy when I was in high school.  She and her husband were in the young adult Sunday School class that Chris and I were a part of.  We all moved away and I just recently "found" her via Facebook and her blog.  Her food posts focuses on preparing healthy, whole foods for her family.  I enjoyed the recent challenge she did to see if she could shop at Whole Foods Market and stay within her monthly food budget.  The results were eye-opening to read.

Original Recipe from "Fresh Everyday" by Sara Foster
2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges
1/4 cup olive oil
Juice of 2 limes
1/2 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1-2 tsp chili powder (judge it according to your tastes)
2 tbsp chopped fresh Italian parsley

Preheat oven to 400 degrees

Place the sweet potatoes on a baking sheet with sides and toss with the olive oil, lime juice, salt and pepper. Spread them in a single layer and roast for 20 to 25 minutes, until the potatoes are soft and golden brown. Stir the potatoes halfway through the cooking time so they brown evenly.

When the potatoes are almost done, remove them from the oven, sprinkle with chili powder and parsley, and add salt and pepper to taste, and toss to coat. Return the potatoes to the oven for 5 to 10 minutes longer, until they are tender when pierced with the tip of a knife. Serve warm or at room temperature.

Roasting sweet potatoes are one of the only ways I can get my crew to eat them.  If you're not into chili powder and lime, leave them out and dress the orange babies up with only the olive oil, salt and pepper.  They're delicious that way too!


  1. I love her blog! I don't like lime but I do love sweet potato fries. I'll have to try these without the lime juice. :)