Field Notes

Sweet Potato Wedges with Herbs and Chili Salt

How it is already November?! We just can’t believe how quickly time has flown--it feels like we were just enjoying the sunny days of summer, and now all our free time is occupied with Thanksgiving planning and holiday brainstorming.

This time of year always feels a bit hectic, right? So we’ve learned to rely heavily on a few super easy recipes to get us through the beginning of the week, when the idea of laboring over a stove just doesn’t track. We’re sharing one such recipe today: roasted sweet potato wedges.

Baked with fresh herbs, garlic and a healthy sprinkle of Chili Lab salt, these wedges supplement a simple salad at lunch and get tossed into a farro pilaf at dinner. Better yet, they are infinitely adaptable. Don’t have thyme lying around? Swap it for rosemary. Try an Indian-inspired version by using coconut oil and curry leaves instead of canola and bay.

Sweet Potato Wedges with Herbs and Chili Salt

Serves 4

  • 2 medium sweet potatoes, scrubbed
  • 3 garlic cloves
  • 6 sprigs thyme, cut in half
  • 3 bay leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • Chili Lab Chili Salt 

Preheat the oven to 400°.

Slice the sweet potatoes in half lengthwise, then cut each half into 4 wedges. Place in a bowl with the garlic, thyme, and bay. Drizzle with the olive oil and toss to coat. Season generously with black pepper and chili salt, and toss to coat.

Arrange the wedges on a rimmed baking sheet and transfer to the oven. Let cook for 15 minutes, then flip the wedges and rotate the pan; cook for another 10.

Transfer to a plate and serve.