Herb-Roasted Sweet Potato Wedges are oil-free, crispy, and delicious! They’re the perfect quick, easy, and healthy side dish that you can make in no time and keep them on hand all week long!
Like many other people out there, I have a serious love for sweet potatoes in most any form.
And while I used to love them fried, I now love them in healthier forms like these delicious, herb-roasted potatoes that are made without any oil whatsoever!
Speaking of potatoes, ladies, please stop fearing them. They are so good for us! In fact, potatoes are one of the healthiest foods you can eat and they contain more vitamin C and potassium, plus vitamin B6 of all other veggies. Yes, potatoes are a starch, and that’s one reason they’re so good for us.
I used to think starches were “bad” like many people do, but now I know that’s just crazy. I also used to think potatoes made caused gain weight before I learned the truth about plant-based nutrition.
See, it’s when we pair (unhealthy) high-fat foods such as butter, bacon, cheese, cream, oil, and hydrogenated fats such as margarine or processed fats with potatoes (and other healthy complex carbohydrate-rich foods) on a regular basis that make them “weight-gain friendly” and unhealthy for our hearts.
But regular potatoes and other root veggies? They’re a starch-filled superfood, friends!
Starches from plants are the foods our bodies were designed to eat. It’s why we crave them, why they satisfy us quickly, why they make our brains and bodies feel good, why they digest easily, and why when we don’t have them, we eat everything in sight trying to avoid them.
And some of the healthiest starches you can eat are potatoes.
One medium potato has around 100 calories, 0 fat, 3 grams of fiber, 3 grams of protein, and more potassium than a banana! Potatoes are also a great source of vitamin C with 20-30% of your daily needs per potato, and they contain high amounts of anxiety-reducing B vitamins such as B5 and B6.
So remember not to fear potatoes, and enjoy them in the form of these delicious Herb-Roasted Sweet Potato Wedges! They’re a regular staple in my fridge and one of my favorite fall dishes to share with others.
You can flavor these delicious, crispy and sweet Herb-Roasted Sweet Potatoes with any herbs or spices that you want. I love Herbs de Provence, oregano, and black pepper with lemon juice. But choose whichever herbs and spices speak to you!
Pro Tip: Roast your wedges on parchment paper for an extra crispy texture like I do in this Oil-Free Oven-Roasted Potatoe recipe here!
- 1-3 organic sweet potatoes (depending how large of a batch you'd like to make)
- Herbs de Provence or Italian Seasoning blend
- Black Pepper
- juice from one lemon
- First, line a baking pan with either foil or choose a non-stick pan. Don't spray with non-stick spray. Or, alternately, you can use a large glass baking dish such as a casserole dish (no need to spray).
- Preheat the oven to 425 degrees Fahrenheit.
- Wash your potatoes and dry.
- Chop each one in half lengthwise, then chop each half in half.
- Repeat with each piece until you have 1 inch thick wedges.
- Place on your pan and spread them out evenly.
- Squeeze the juice of one lemon over the top (this helps the herbs stick to the potatoes better and brings out their sweet flavor).
- Sprinkle your choice of seasoning across the top (even Mrs. Dash is good here too!).
- Add the black pepper in however much you like (I like a lot.).
- Roast in the oven on a rack that's placed in the middle oven the oven (not too high like a broiler pan and not on the bottom rack).
- Let them roast for 45-50 minutes until golden brown on the outside. They'll be slightly crispy on the outside but still soft inside.
- Remove, let cool for 10 minutes on the pan and serve. Or, let them cool for 30 minutes and refrigerate for later use.
- Did you know? As potatoes cool, their starch composition changes and they become sweeter. This makes them easier to digest, naturally more satisfying and even better for blood sugar. So let your potatoes cool a few minutes before you enjoy them!:)
I love mine with simple herbs, black pepper, and lemon, but you can also use mustard, salsa, tomato sauce, or even hummus if you like. Or, just eat ’em plain!
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