Oven Roasted Sweet Potato Wedges
I love roasted sweet potato but I wanted to add a bit of flavor and texture to it for tonights dinner. I haven’t really experimented with it before, I usually just pop it in the oven and serve, so I did a little bit of research to see what flavors would work. I looked at sweet potato soups to see what had been added to those and came up with spring onion and ginger. After that I got bored and just went through the pantry (I really need to get some Tupperware and organize that thing).
I decided to add lemon pepper to the ginger for spice. Spring onion for flavor, then I just needed to decide on texture. I wanted it to have a little crunch. I found Panko crumbs & sesame seeds and decided those would work well.
I used 3 small sweet potatoes because I was serving my Chicken Kiev balls and Buttered Beans but didn’t want to add anything else to the plate, so I needed quite a few.. The sweet potatoes were peeled, sliced into medallions and then sliced in halves to create wedges. After lining them on a tray with baking paper I couldn’t figure out how to get the spices to actually stick to the potato. First I added both the ginger and lemon pepper to a tablespoon of oil and tried to brush it on. Fail.
My fix was to brush on clean oil, and sprinkle the ginger & lemon pepper on to each wedge separately.
Next I added Spring Onions followed by a sprinkle of the Panko crumbs & the sesame seeds.
I placed them in the oven. After 5 minutes of cook time, they weren’t really roasting, they appeared to be drying. So I drizzled over another tablespoon of oil and roasted them for a further 20 minutes. Next time I think I will use larger potatoes but other than that, they were delicious.
Delicious oven roasted sweet potatoes seasoned with ginger and lemon pepper.
- Sweet Potatoes
- Lemon Pepper
- Ground Ginger
- Panko Crumbs
- Sesame Seeds
- Olive Oil
- Sliced Spring Onions
Preheat oven to 180 degrees.
Peel Sweet Potatoes. Cut into medallions and then cut into halved.
Place wedges on a baking tray lined with baking paper.
Brush olive oil onto each wedge.
Sprinkle with ginger & lemon pepper.
Add spring onions.
Sprinkle on Panko Crumbs & Sesame seeds.
Drizzle on some more olive oil.
Roast for 20-25 minutes.
If you have any questions while making this recipe (or even if you’ve just tried the recipe and loved/hated it) please don’t hesitate to comment.