Sweet potatoes are one of those versatile ingredients that can take on any flavor you desire, making them a perfect canvas for culinary experimentation. If you’re looking for a healthy, flavorful side dish that won’t require you to spend hours in the kitchen, baked lemon and herb sweet potato wedges are a fantastic choice. These wedges are seasoned with a delightful mix of herbs and a zest of lemon, combining to create a dish that’s bursting with flavor. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will walk you through creating this deliciously simple dish.
What You’ll Need:
Before you start, let’s make sure you have everything you need. For this recipe, you’ll require:
- 4 large sweet potatoes (choose ones that feel heavy for their size, as these tend to be fresher)
- 2 tablespoons of olive oil (extra virgin, if you have it, for better flavor)
- 1 lemon (for zest and juice)
- Herbs: 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, and 2 teaspoons of dried rosemary. If you prefer fresh herbs, triple the amount.
- Salt and pepper (to taste)
- Optional: A pinch of garlic powder for an extra kick of flavor
Step 1: Preheat and Prep
First things first, crank up that oven to 400°F (about 200°C) to get it nice and hot while you prepare the sweet potatoes. This high heat is crucial for getting those edges perfectly crispy.
Wash your sweet potatoes thoroughly under cold running water, scrubbing off any dirt with a vegetable brush. Dry them with a paper towel or a clean kitchen towel. There’s no need to peel them; the skins add texture and are packed with nutrients.
Step 2: Cut the Sweet Potatoes
Next up, slice the sweet potatoes into wedges. Start by cutting them in half lengthwise, then slice each half into 4 or 5 wedges depending on the size of your sweet potatoes. Try to keep them evenly sized so they’ll bake evenly.
Step 3: Season
In a large bowl, toss the sweet potato wedges with the olive oil until they’re well-coated. This not only helps the seasoning stick but also helps achieve that sought-after crispy exterior.
Grate the zest of the lemon over the wedges, then cut the lemon in half and squeeze the juice over them, taking care not to get any seeds into the bowl. Add the dried herbs, salt, and pepper, and if you’re using it, a pinch of garlic powder. Toss everything together until the wedges are evenly coated with the seasoning.
Step 4: Bake
Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Arrange the sweet potato wedges on the sheet in a single layer, giving them a little space in between. This ensures they get crispy all around and don’t just steam.
Bake in the preheated oven for about 25-35 minutes, or until they’re tender on the inside and crispy on the edges. Halfway through, give them a flip or a shake to ensure they’re browning evenly.
Step 5: Serve and Enjoy
Once they’re done, let the wedges cool for a few minutes on the baking sheet – they’ll crisp up even more as they cool. Taste and adjust the seasoning with more salt or pepper if needed. Then, transfer them to a serving plate or bowl.
These baked lemon and herb sweet potato wedges are fantastic on their own, or you can dip them in your favorite sauce. They make a great side dish for grilled meats or a satisfying vegetarian snack.
Final Thoughts
Cooking doesn’t have to be complicated to be delicious. This simple recipe for baked lemon and herb sweet potato wedges proves that a few well-chosen ingredients can transform a humble sweet potato into a dish that’s both healthy and bursting with flavor. Whether you’re cooking for yourself, your family, or entertaining friends, these sweet potato wedges are sure to impress. So, why not give them a try and see just how easy and delicious healthy cooking can be?
