4 servings
3 sweet potatoes - I used a mix of Garnet sweet potatoes and Japanese white sweet potatoes
2 Tbsp refined coconut oil
1 tsp salt
a pinch of pepper, or more to taste
Preheat oven to 400F
Wash and dry sweet potatoes - I like to keep the peel on, so it's important to wash off as much dirt as possible.
Cut potatoes in wedges of similar sizes - to achieve this, I cut each end off, cut the potato in half (or quarters, depending on size) from end to end and through the middle of the potato. Then I cut each of those sections into about four pieces to have a piece the size of a chunky french fry. You can cut the potato to the size of your liking, just make sure they are uniform.
Place on a baking sheet and drizzle with coconut oil, followed by a sprinkling of salt and pepper. Using your hands, stir around the potatoes and oil, making sure all the pieces are coated with oil. Once coated, spread the sweet potatoes in an even layer on the pan. The goal is to have them all in a single layer so that as many sweet potatoes are touching the pan as possible - you can split them onto two pans if you'd like.
Place in preheated oven and bake for 10 minutes. After 10 minutes, use a spatula to flip the sweet potatoes.. Return to oven and continue to bake for up to 10 more minutes. Check them periodically because remaining baking time will depend on the size of your potatoes. Wedges are done when the potato is tender and edges are browned.
Let cool slightly before serving.
Enjoy!