Chile Lime Sweet Potato Wedges
Servings 4 people
Chile Lime Sweet Potato Wedges are lighter than fries and potato skins, but just as delicious. With a squeeze of lime, a dash of garlic, and a kick of chile, this side is so flavorful, you won’t miss the extra calories!
Ingredients
- 4 medium sweet potatoes
- 1-2 tablespoons potato or corn starch
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons salted butter, softened
- 1 tablespoon Chile paste
- 1/2 teaspoon garlic powder
- 1 lime, zested and juiced
- 1/4 teaspoon sea salt, if desired
- chives, for garnish
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper and set aside.
- Slice the sweet potatoes into wedges of even thickness and add to a large Ziploc bag with 1 tablespoon of the starch. Shake to coat, and add the other tablespoon of starch if needed to fully cover.
- Add the olive oil, salt, and pepper to the bag and toss to coat. Arrange the sweet potato wedges on the prepared baking sheet in a single layer, do not overlap.
- Bake the sweet potato wedges for 23 to 26 minutes, flipping once halfway through roasting.
- While the wedges are cooking, combine the softened butter, chile paste, garlic powder, lime juice, lime zest, and sea salt in a large bowl.
- Once the wedges have finished roasting, remove from the pan and transfer to the bowl with the butter mixture and toss to coat.
- Transfer to a plate and garnish with chopped chives. Serve with lime wedges and sea salt.
Notes
- Adapted from Food Network Magazine May 2015 issue.
Nutrition
Calories: 298kcal | Carbohydrates: 31g | Protein: 2g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 584mg | Potassium: 469mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18705IU | Vitamin C: 8.7mg | Calcium: 47mg | Iron: 1mg
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