Helloooo my favorite snack ever! If you’ve known me for any length of time you probably know that my favorite food on earth is the wonderful sweet potato. Regular. Japanese. Red. Purple. I’ll take ’em all. Carb me.

I am a sweet potato maniac. When I was a kid I would walk around with a baked sweet potato in my hand, eating it as if it were an apple. I was cool. Between that and being the only elementary school kid drinking soy milk (because milk did and does give me the worst gas ever) I had a lot of friends. I promise.

One of my favorite ways to eat sweet potatoes is with almond butter. Something about the nuttiness of almond butter plays so well off the savory sweetness of sweet potatoes.

Lately I’m very into making sweet potato wedges. For years, I pretty much exclusively made baked sweet potatoes and ate them whole. But lately I’m on a wedge kick. Bonus: sweet potato wedges are perfect for dipping, in my case in AB.

Generally speaking, I’m not a big fan of meal prep, but potatoes I don’t mind making in larger quantities because I literally am always in the mood for them, and they’re nice to add to salads or pair with a sandwich or to just eat as a snack. Plus, given the fact that I have a couple late nights a week, it’s nice to have some food ready to go for my hangry ass.

I like to make a big batch of these and let them cool completely before eating them. For some reason, I think sweet potatoes have a more vibrant sweet flavor cold. So I make a batch using 2-3 giant sweet potatoes, and store them in the refrigerator for snacking over the course of 2-ish days. I don’t like to prep potatoes more than 2 days out because potatoes actually go bad pretty quickly.

You’ll notice I don’t use a ton of oil for these wedges. This isn’t because oil is bad, but mainly because oil prevents things from burning, and I like my potatoes a bit burnt. If you desire slightly less cripsy wedges, add a bit more oil, and decrease bake time.

These wedges are perfect dipped in almond butter, but they’re also fabulous plain with sea salt, and/or dipped in hummus, maple syrup, or guacamole. Potatoes.are.bae.

I hope you make these potatoes and I hope you love them! If you do give me a holler. Leave a comment below or HMU on Insta.

Happy potatoeing my friends!

Sweet Potato Wedges with Almond Butter

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Servings: 2-4 servings, depending on hunger

Ingredients:

2-3 large sweet potatoes

1 tablespoon avocado or olive oil

sea salt

Method:

Preheat oven to 420°F. Slice sweet potatoes into wedges shapes by cutting in half lengthwise, placing the flat surfaces downwards on the cutting board, and cutting lengthwise again. Next, cut each remaining chunk into thirds. This tutorial is helpful if you’re interested. Line a baking sheet with a silicone baking mat, foil, or parchment paper. Arrange potatoes evenly on the baking sheet, leaving a bit of space between them so the wedges are not touching. Drizzle oil on potatoes, and use hands to toss potatoes, so wedges get lightly coated. Roast for 30-40 minutes until edges are browned and potatoes are soft to touch, flipping halfway through. Remove wedges from oven and salt generously. Enjoy with almond butter, guac, or hummus.

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