Murasaki Sweet Potato Wedges
I randomly picked up a bag of fuchsia-colored Murasaki sweet potatoes at Trader Joe’s one day to make some savory sweet potato wedges. I was blown away by their flavor and texture! It’s more starchy than a sweet potato and tastes similar to a regular potato.
Our favorite way to eat these sweet potato wedges is with grilled steak and veggies. We’ve also garnished them with fresh cilantro and dipped them in guacamole. They are amazing wrapped in prosciutto with arugula and avocado! Basically, these wedges have become famous in this house and among our family!
- 3 pounds Murasaki sweet potatoes
- 3 tbsp olive oil
- ¾ tsp sea salt
- ¾ tsp garlic powder
- ¾ tsp onion powder
- Preheat oven to 400 degrees F. and line two baking sheets with parchment paper.
- Cut the ends off the potatoes. Chop the potatoes in half lengthwise. Continue to cut the potatoes into wedges by slanting your knife.
- In a large mixing bowl, toss the wedges with the olive oil and spices.
- Arrange the wedges on the baking sheets and put them in the oven to bake for 20 minutes.
- Flip over the sweet potato wedges and rotate the pans in the oven (pan on the bottom rack switches place with pan on the middle rack). Bake for another 25 minutes.
- Let cool, and enjoy!