Spiced sweet potato wedges from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 88) by Sara Forte

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Accompaniments: Chipotle and apple turkey burgers

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Notes about this recipe

  • lean1 on February 23, 2021

    the ground spices burned at this temp. but the potatoes were well cooked and tasted great. I would just use seasoned salt and olive oil next time.

  • louie734 on March 07, 2013

    The spice mixture was good (didn't make as much of it for my 3 small sweet potatoes), I used dried rosemary, bashed up in the mortar & pestle. I followed my experience cooking sweet potato fries by adjusting the oven temp to 400 (from suggested 425). I forgot to heat the baking sheets in the oven while preheating, which normally gives me better browning and a crispier result. This dip was really a standout and we used it both with the sweet potato wedges as well as on our black bean burgers. I used green onions for chives and increased the amount of parsley/green onions a bit.

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