Are you ready for the crispiest, crunchiest, bestest GARLIC SWEET POTATO WEDGES!? Well my friends they are here and ready for you to enjoy! My friend Jen sent me a tasty video last week of something similar with regular potatoes, cheese and flour saying that sweet potatoes would be GREAT! And man was she right!! With a few other swaps these babies came together as a clean and delicious snack that I quickly ate most of after taking these photos. If you follow me on instagram you might have seen this week that Matt and I got our results back from our Pinnertest (coupon code: littlebitsof) and found out that Matt is intolerant to POTATOES! This is a super sad fact as he loves his potatoes, but it will just mean it’s time to get even more creative with our Sweet Potatoes!! For a baked fry these are next level in crispiness and would be a fabulous addition to your super bowl spread!! I dipped mine in both Tessemae’s creamy ranch and ketchup – talk about a clean way to enjoy some amazingly tasty goods!
Look at that goodness inside the crisp!!
That ketchup though… whole30 compliant and perfect for my fellow ketchup lovers!
Preheat oven to 425 degrees. Peel and slice sweet potatoes into wedges. In a shallow bowl or large plate, break 2 eggs and whisk them to combine. In a separate bowl, combine almond flour, coconut flour, nutritional yeast, parsley, garlic powder, oregano, salt and pepper and stir to combine. Line a baking sheet with foil or parchment paper and spray it with some oil spray. Take the sweet potato wedges, one and a time and dip in the egg to coat, then the flour mix to coat, then place on the baking sheet. Make sure not to overcrowd the pan, you may need to spread them between two pans. Place in the oven and roast for 20 minutes, then flip the wedges and bake for an additional 15-20 minutes or until browned. Serve warm!