Serves 2 - 4
Gluten free*
Low Histamine
Vegan
1 tbs olive oil
2 sweet potatoes, sliced into wedges
1 tsp sweet paprika
1 tsp cinnamon
salt to taste
1. Heat oven to 200°C.
2. Put sweet potato wedges on a lined tray and drizzle with the olive oil.
3. Sprinkle over the sweet paprika, cinnamon and salt, shaking well so that are all covered.
4. Spread out on the baking tray if needed so they are not on top of each other.
5. If the wedges are on the small side, roast for 25 mins, keeping in mind that may need up to 40 minutes.** Turn at around the half-way point.
6. Take out of oven and tuck in.
Adjust spices to how you like them - punchy, or just a hint.
**Ideally you are after wedges that are crunchy / caramelised on the outside, soft in the centre.
*Assuming ingredient packet labels have been checked and are gluten free.
Recipe adapted from throughthefibrofog.
