Cumin Seed and Coconut Sweet Potato Wedges

Incredibly tasty cumin and coconut sweet potato wedges, toasted in cumin seed and coconut flour. Healthy, delicious, easy, vegan and gluten free! Recipe via nourisheveryday.com

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Course: Salads and Sides

Cuisine: gluten free, nut free, paleo, vegan, vegetarian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: side servings

Ingredients

750 grams sweet potatoes
2 1/2 tbsp coconut oil, melted
2 tbsp coconut flour
1 tbsp cumin seeds
Salt & pepper to taste

Instructions

Preheat oven to 190 C and line a large baking tray with baking paper.
Wash sweet potatoes and pat dry (leave skin on). Trim off any inedible bits and then cut into wedges, ideally about 1.5cm to 2cm thick at their thickest part.
Place sweet potatoes in a large bowl and pour over the melted coconut oil and then toss to coat. Sprinkle over the coconut flour, cumin seeds and salt and pepper, then toss again so all the wedges are coated.
Spread the wedges out over in a single layer across the baking tray. Roast for about 20 minutes then toss them around a bit and roast for another 15 to 20 minutes, or until crisped at the edges and nice and soft on the inside. Serve hot!

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