These are sweet, crisp-edged, and delicious. Feel free to ignore our wedge-cutting instructions. You can cut the sweet potato however you like: into rounds, sticks, or even cubes. The trick is making them all the same thickness so that they’re done cooking at the same time — and making them thin enough that they cook through without burning.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large bowl
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Measuring spoon
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Large rimmed baking sheet
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Pot holders
Ingredients
- 2 large sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt
Instructions
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Turn the oven on and set the heat to 425 degrees.
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Cut each sweet potato in half lengthwise, then cut each half in half again, and then each quarter in half once again once more. You will end up with 8 wedges from each potato.
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Put the sweet potatoes, oil, and salt in the bowl and use your clean hands to mix well.
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Dump everything onto the baking sheet, spread the potatoes out evenly, and bake until golden and tender, about 35 minutes. Serve right away.
