Baked Sweet Potato Wedges
– 4 large peeled sweet potatoes
– 1 tablespoon Coconut Oil
– 1/2 tspn of salt & pepper
– 1 large Storage size Ziploc baggie
Set oven for bake at 450˚.
Cut off the ends of the sweet potato to avoid uneven strips once they are cut into wedges. Make sure to cut the potato in half long way. Then cut in thirds which will cause each piece to measure about 1/2 in thick. Place the cut sweet potato wedges into the Ziploc. Follow by adding the salt & pepper.Finally take the coconut oil and place in a small bowl that is sitting in one size larger bowl of hot water. There should be just enough hot water to warm the coconut oil to a liquid form (about 4 tablespoons). Add the coconut oil to the Ziploc bag as well. Seal the bag and then shake it up for a minute vigorously to assure the seasoning coats all the sweet potatoes. Once coated, lay the sweet potatoes on a foil lined cookie sheet. Pop it in the oven and bake for 15 minutes. Then turn the sweet potatoes and return to the oven for 15 more mintues. Once finished. Let cool on cookie sheet for 5 minutes. Then dig in! Enjoy all by itself, or pair with a little dip of basil pesto sauce, or good old fashioned ketchup!