Sweet Potato Wedges


I love finger foods.  These wedges fill my need to use my hands to eat and leave me with a little salt left to lick off my fingers.  I feel no shame in admitting this to you.   

The tapioca flour in the recipe is what helps these wedges get crispy on the outside & stay soft on the inside.  The other key is using a minimal amount of oil.  Too much oil yields a mushy potato.   It's also super important not to crowd the pan so use more than one cookie sheet if needed.  

These are really great as a side to just about any dish.  They're especially good with some paleo lettuce burgers.  I hope you enjoy these Sweet Potato Wedges as much as I do.  



Sweet Potato Wedges



2 pounds sweet potatoes
1 tablespoon Olive Oil
1 tablespoon tapioca flour
1 tablespoon paprika
freshly ground sea salt



preheat the oven to 425º.

cut the potatoes into long wedges that are about 3/4" in width.  

place the potato wedges in a large glass bowl & then pour the olive oil over them.  toss & make sure all the potatoes are coated with oil.  

sprinkle the tapioca flour & the paprika over the potatoes & toss making sure all potatoes are seasoned well & there is no white flour residue.  (at this point everything should be slightly moist)

place potato wedges in a single layer on a cookie sheet. use more than one if necessary - do not overcrowd the pan.

bake 15 minutes per side & then broil on high 2-3 minutes to finish browning.  

generously sprinkle freshly ground sea salt over potatoes as soon as they come out of the oven.  enjoy immediately!  

Love, Cara