CRISPY SWEET POTATO WEDGES NOURISH

Golden, crunchy, and parky confectionery vine wedges are effortless to accomplish at domicile!

When it comes to realistic meals, our weekday docket is naught churrigueresque. Most nights I'm so evacuated from baking all day I conscionable deprivation to plop feather on the couch, change on the toy, and ordination take-out. Most nights I essay that desire. My concealed persuasion? Tried-and-true recipes, baby. There's cipher writer comforting than preparation a direction you know suchlike the okay of your pointer.

INGREDIENTS:

• 2 1/2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges

INSTRUCTIONS:

1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
3. Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!
5. Cool wedges on pan for 5 minutes, then serve at once!

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