Sweet Potato Wedges

Have you ever started something and then not been able to stop? That’s what happened to me when I started making these sweet potato wedges for my son.

You see, we didn’t do the traditional baby food route with my son. We used a process called “Baby Led Weaning.” (If you Google it, you’ll learn more about it). We loved this process and are so thankful we used it. But, I started making this for my son when he was about 8 months old. He loves them to the point where I have to make sure we have a constant supply of them in the house. Not a big deal…except he’s in kindergarten and still insists on having them every day!!  It gets annoying, but I’m ok with it because I know they’re healthy and they’re super easy to make.

This recipe makes them somewhat mushy, so if you want the texture to be more like fries, simply slice the potato thinner and cook them longer until they’re crispier (for about 50-60 minutes total).

**For tips on making meal prep SIMPLE, check out THIS link!
**To learn how I practice portion control, click here!

Ingredients:

Sweet potatoes
Cooking spray or olive oil

Directions:

  1. Preheat oven to 400*
  2. Cut the ends off of the sweet potatoes.
    cut-ends-off
  3. Cut the sweet potato in half, length wise.
    cut-in-half
  4. Cut each half into wedges, generally about 6-8 per half, depending on the size of the potato and your preference.
    slice
  5. Lay sweet potato on lined UNGREASED cooking sheet.
    lay-on-tray
  6. Spray sweet potato wedges with cooking spray or drizzle with olive oil.
  7. Bake at 400* for 30-35 minutes, until soft.
    baked
  8. Let cool and serve. (This is a picture of my son’s plate at lunch.) I store the baked potato wedges in a plastic container (with a lid) in the fridge. They generally only last 7-10 days in my house because they get eaten so quickly.

Sweet Potato Wedges

  • Difficulty: easy
  • Print

A healthy, easy recipe for the sweet potato lover in your family.


Ingredients

  • Sweet potatoes
  • Cooking spray or olive oil

Directions

  1. Preheat oven to 400*
  2. Cut the ends off of the sweet potatoes.
  3. Cut the sweet potato in half, length wise.
  4. Cut each half into wedges, generally about 4-5 per half.
  5. Lay sweet potato on lined UNGREASED cooking sheet.
  6. Spray sweet potato wedges with cooking spray or drizzle with olive oil.
  7. Bake at 400* for 30-35 minutes, until soft.
  8. Let cool and serve.

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