Ingredients:

  • 4 medium red sweet potatoes (about 1.5 pounds/680 grams)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon dried thyme (1 g)
  • 2 cloves garlic, minced
  • Fresh parsley for garnish
  • Lemon wedges

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and scrub the red sweet potatoes to remove any dirt. Cut them into wedges (about 1-inch thick).
  3. In a mixing bowl, combine olive oil, salt, pepper, thyme, and minced garlic. Toss the sweet potato wedges in the mixture until evenly coated.
  4. Spread the coated wedges in a single layer on a baking sheet lined with parchment paper for easy cleanup.
  5. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the edges are golden brown and crisp.
  6. Check that the wedges are tender on the inside by piercing with a fork.
  7. Remove from the oven, garnish with fresh parsley, and serve hot with lemon wedges on the side.