These sweet potato wedges are a great little extra carb option that the whole family will love. You can eat them hot/ as is, or choose to wait until they have cooled down for an extra health boost.

Sweet potatoes are best eaten cooked and cooled as their starch then turns into 'resistant' starch, feeding the good gut bacteria for a strong gut microbiome, instead of spiking your blood sugar.

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 1 large sweet potato
 1 tbsp extra virgin olive oil
 0.50 tsp mild curry powder
 0.25 tsp Himalayan sea salt
1

Pre-heat oven to 205°

2

Cut the sweet potatoes into wedges.

3

Place sweet potatoes onto a baking tray, rub oil, salt and curry powder into them.

4

Bake for 35-40 minutes until crispy.

5

You can eat them hot, or choose to eat when cooled down. Sweet potatoes are best eaten cooked and cooled as their starch then turns into 'resistant' starch, feeding the good gut bacteria for a strong gut microbiome, instead of spiking your blood sugar.

Ingredients

 1 large sweet potato
 1 tbsp extra virgin olive oil
 0.50 tsp mild curry powder
 0.25 tsp Himalayan sea salt

Directions

1

Pre-heat oven to 205°

2

Cut the sweet potatoes into wedges.

3

Place sweet potatoes onto a baking tray, rub oil, salt and curry powder into them.

4

Bake for 35-40 minutes until crispy.

5

You can eat them hot, or choose to eat when cooled down. Sweet potatoes are best eaten cooked and cooled as their starch then turns into 'resistant' starch, feeding the good gut bacteria for a strong gut microbiome, instead of spiking your blood sugar.

Sweet potato wedges

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