Admittedly, I’m a sweet potato nerd.
I like sweet potato fries, sweet potato chips, sweet potato wedges, and charring them here and dressing them up with herb salsa is certainly not a bad way to eat your vegetables.
Charred Sweet Potato Wedges with Herb Salsa
1 large sweet potato, cut into wedges
Adobo seasoning (or garlic powder)
Smoked paprika (or paprika)
Cayenne powder
Extra Virgin Olive Oil
Sea Salt
OPTIONAL: Thick yogurt for serving
Some people like their sweet potatoes with no skin on, but the skin packs tons of nutrients so I choose to keep mine on. If you do too, just make sure to wash and scrub them thoroughly first. Cut your sweet potatoes lengthwise in half and then into 3 or 4 long wedges depending on the size of your sweet potatoes. If the wedges are very long, cut them in half.
Preheat your oven to 400 degrees. If you have parchment paper, line a baking sheet with it. In a bowl, coat wedges generously with olive oil, salt, adobo seasoning, cayenne and smoked paprika. Your wedges should be coated with enough oil so they’re a little bit shiny and the seasoning sticks, but not so they’re drenched in a pool of oil, so you can add a little at a time, tossing as you go. Use whichever of the spices you have: garlic seasoning works great in place of adobo seasoning, and any type of paprika will be just fine. If you don’t have paprika, use a little chili powder. Taste a little bit of the oil with seasoning to check if it’s to your liking. Salt to taste, as always.
Place the seasoned wedges on the baking sheet in a single layer and put in the oven. Keep the bowl you used to toss the sweet potato so you can brush any remaining seasoned oil on the warm wedges right before serving. After about 10-12 minutes, check to see if the side facing the pan is golden and crispy. If it is, flip all your pieces and roast another 10-12 minutes. You can continue doing this until you get the crispness you want on both sides. All ovens are a bit different so just keep an eye on them.
When they’re done, brush with the remaining seasoned oil and serve with plain thick yogurt, if you like, and top with this bright, Herb Salsa.