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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Spiced Sweet Potato Wedges

By Chef Sara

Looking for the perfect accompaniment to your favorite sandwich? These Spiced Sweet Potato Wedges take the cake! You'll love the combination of spices that make these wedges taste deliciously different. Cumin and coriander are a match made in spice heaven, and by adding a touch of cinnamon and some smoky chipotle chili powder, the tempting sweet-savory flavor profile is heightened even further.

The high oven temperate is essential to making these wedges so crisp and delicious, which makes this a perfect recipe for the winter. As a bonus, your house will smell sweet, spicy, and comforting. Give this healthy alternative to French fries a try: I think you'll be glad you did!

Ingredients

 2 large sweet potatoes, washed and patted dry
 2 tablespoons olive oil
 1 tablespoon maple syrup
 ¾ teaspoon ground cumin
 ¾ teaspoon ground coriander
 ½ teaspoon chipotle chili powder (or substitute chili powder with a pinch of cayenne pepper)
 ¼ teaspoon ground cinnamon
 1 teaspoon salt
 Freshly ground black pepper, to taste

Directions

1

Preheat the oven to 450°F. Line a baking tray with parchment or a silicone baking mat.

Cut the ends off the sweet potatoes, then cut in half lengthwise. Carefully cut each half into 4 long wedges: once finished, you’ll have 16 wedges. Place in a large bowl, then add the remaining ingredients. Using your hands, mix well until the sweet potato wedges are evenly coated with the oil, maple syrup, and spices. Arrange in a single layer on the baking tray.

Bake for 25 to 30 minutes, flipping halfway through, until the wedges are fully cooked and started to brown at the edges. Remove from the oven, let cool for a couple minutes, and serve.

Notes

Spiced Sweet Potato Wedges
IngredientsDirections

Spiced Sweet Potato Wedges

DifficultySuper EasyCook Time30 mins
YIELDS
Makes 16 wedges, or approximately 4 servings

INGREDIENTS

 2 large sweet potatoes, washed and patted dry
 2 tablespoons olive oil
 1 tablespoon maple syrup
 ¾ teaspoon ground cumin
 ¾ teaspoon ground coriander
 ½ teaspoon chipotle chili powder (or substitute chili powder with a pinch of cayenne pepper)
 ¼ teaspoon ground cinnamon
 1 teaspoon salt
 Freshly ground black pepper, to taste

DIRECTIONS

1

Preheat the oven to 450°F. Line a baking tray with parchment or a silicone baking mat.

Cut the ends off the sweet potatoes, then cut in half lengthwise. Carefully cut each half into 4 long wedges: once finished, you’ll have 16 wedges. Place in a large bowl, then add the remaining ingredients. Using your hands, mix well until the sweet potato wedges are evenly coated with the oil, maple syrup, and spices. Arrange in a single layer on the baking tray.

Bake for 25 to 30 minutes, flipping halfway through, until the wedges are fully cooked and started to brown at the edges. Remove from the oven, let cool for a couple minutes, and serve.

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