Baked Sweet Potato Wedges and Cabbage Slaw
Materials
- 4 large mix orange and purple sweet potatoes scrubbed, skin left on, ends trimmed and cut into 1/2 inch wedges
- 3 tbsps extra-virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp sweet paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Cabbage slaw
- 4 cups shredded cabbage
- 1/2 cup match stick or grated carrots
- 1/4 cup , thinly sliced red onion
- 1/4 cup finely chopped cilantro leaves and tender stems
- Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsps fresh lemon juice about half a lemon
- 1/2 tsp sea salt
Instructions
- Preheat oven to 450 F. Line a large baking sheet with unbleached parchment paper.
- Add potato wedges to a large bowl with olive oil and seasonings. Toss to coat well and spread them evenly on baking sheet not to overlap. You can divide them on two smaller baking sheet if needed.
- Roast in oven for 20-25 minutes turning half way until golden crisp and cooked through.
- Remove from oven and season with more sea salt.
- In a large bowl add all the slaw ingredients.
- In a smaller bowl, whisk dressing ingredients until creamy and toss well with slaw.
- Plate wedges on platter and serve with slaw and the remaining half a lemon.