Caramelized Sweet Potato Wedges

A simple, oven-roasted sweet potato recipe that brings out natural sweetness and creates a slightly crisp, caramelized finish. Perfect for meal prep and a reliable source of complex carbohydrates you can use throughout the week.

INGREDIENTS (8 servings)

• 4 medium sweet potatoes

• 2–3 tbsp extra virgin olive oil

• 1–2 tbsp maple syrup (optional, light drizzle)

• Salt & pepper, to taste

Optional Seasonings:

• Cinnamon

• Garlic powder

• Paprika

• Dried herbs (thyme, rosemary)

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Wash and slice sweet potatoes:

   • In half (regular size)

   • Or into wedges (if large)

3. Place on a baking sheet.

4. Drizzle with olive oil and maple syrup.

5. Season with salt, pepper, and any spices.

6. Use your hands to fully coat each piece (top and bottom).

7. Place cut side down on the baking sheet.

8. Bake for 50–60 minutes, until soft inside and caramelized on the outside.

MACROS (PER SERVING — 1/8 batch)

• Calories: ~95–105

• Carbohydrates: ~13–15 g

• Fibre: ~2–3 g

• Fat: ~3.5–4 g

• Protein: ~1 g

  
  

HOW TO USE (this is where it becomes powerful)

This is your carb base, ready to plug into meals:

Breakfast

• Add to eggs + avocado

• Pair with Greek yogurt + cinnamon (surprisingly good)

Lunch

• Add to bowls with chicken, salmon, or tofu

• Toss into salads for extra substance

Snack / Quick option

• Reheat + add nut butter or cottage cheese

TIPS & NOTES

• Cut side down = key for caramelization

• Don’t overcrowd the pan → helps them crisp

• Maple syrup is optional but adds that “crystallized” finish

• Store in fridge up to 4 days

WHY I LOVE THIS

This is one of those small prep habits that makes everything easier.

You’re not scrambling for carbs, you already have a really good one ready.