3 sweet potatoes, sliced into wedges. Leave skin on if organic
2 tbsp extra virgin olive oil
1 tsp granulated garlic powder
1 tsp paprika
½ tsp chili powder
½ tsp dried oregano
½ tsp sea salt
Pinch of pepper
1 tbsp chopped fresh cilantro
Directions
Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
Slice sweet potatoes in half lengthwise. Slice those halves in half again, then slice those quarters in half again until you have 8 wedges per potato. If you are working with a long, large sweet potato, cut it in half crosswise first before cutting it into wedges.
Place the sweet potatoes on one of the lined baking sheets. Pour the oil over top of them, sprinkle all the seasonings over the potatoes, and mix really well with your hands until they're evenly coated. Divide wedges between both baking sheets: you want them spread out flat and not overcrowded or else they won't get crispy.
Bake in the oven for 35 to 40 minutes, flipping the wedges after 20 minutes to cook both sides evenly. They should be slightly browned, crisp on the outside, and soft in the middle. Top the wedges with cilantro.
