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Jack Witherspoon's Roasted Sweet Potato Wedges

Serves 4

























Ingredients:
  • ½ cup olive oil
  • 2 cups dried bread crumbs 
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon sweet Hungarian paprika 
  • 3 sweet potatoes, peeled and cut into ½-inch-thick wedges

Steps:
  1. Preheat the oven to 425° F. Spray a roasting pan with nonstick cooking spray.

  2. Pour the olive oil into a medium bowl. In a 9½-inch pie pan or shallow bowl, combine the bread crumbs, onion powder, garlic powder, salt, pepper, and paprika.

  3. Dip each potato wedge into the olive oil to coat on both sides, shake off the excess oil, and then dredge in the bread crumb mixture to coat evenly. Place on the prepared pan. Repeat with the remaining wedges. 

  4. Bake for about 45 minutes, turning every 15 minutes, so the potatoes will be crisp on all sides. 

  5. Serve immediately.


These sweet potatoes taste amazing drizzled with Creamy Pesto Sauce. You can also dip these wedges in ketchup or my tangy homemade barbecue sauce too.


Get more of Jack's recipes by ordering a copy of his cookbook, "Twist It Up," at www.chefjackwitherspoon.com.


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