Sweet Potato Wedges

Ingredients

SEASONING:

* you can make a big batch and save the remainder in an air tight container for another use!

Skin potatoes, although you could keep the skin on if preferred. I tend to keep them off when eating sweet potatoes any other way than baked whole.
Cut in half short ways (like pictured). Then, cut that half in half long ways. Then make 3 cuts long ways from that quarter. Lastly, shortways, cut those three slivers into bite sizes. All pictured below. (you can cut however you prefer, this is what worked for this recipe)
Ideally, once all potatoes have been cut, it’s recommended to soak them in water for 1-2 hours before cooking. This will help them crisp up and a little less cooking time as it softens them up while soaking.
Preheat the oven to 450 F.
Once soaked (or not if you’re skipping that step), drain and lay out to pat dry.
In a small bowl, mix together the seasoning ingredients. Stir until well distributed.
Place potato wedges on parchment paper inside a baking sheet pan.
Drizzle 2-3 Tbsp avocado oil over potatoes. Sprinkle seasoning over the entire pan.
Cook for 35-45 min, until desired crispness. Might need to be longer if potatoes did not soak in water before cooking.
Let cool before serving. Enjoy!

ALTERNATIVE:

Follow steps 1-8, skipping step 4, and cook in the air fryer instead. Great alternative cooking method. Depending how much you have, you might need to do that in batches.
Cook in the air fryer at 400F for 20 min, tossing every 5ish min to ensure an even cook. Every air fryer might require different cooking times, adjust accordingly.

Here is the air fryer we have and use almost every day. It’s an air fryer and pressure cooker in 1 - game changer! It’s a staple kitchen accessory for sure.