1

Preheat oven to 425 degrees F While the oven is preheating, wash the sweet potatoes and remove any blemishes, but do not peel them. The potato rind helps keep the wedges crispy and held together when baking — and is a good source of fibre and nutrition.

2

Cut potatoes into 1/3 inch round slices and drizzle olive oil onto a large sheet pan and spread the oil until it’s even on the baking sheet.

3

Add the potato rounds to pan with one side facing down to coat with oil, then flip all potato medallions to make sure each side is lightly oiled. Sprinkle the potatoes with salt, pepper.

4

Finally, bake in the oven for a total of 40-45 minutes, flipping once about halfway through. Both sides should be lightly browned and crispy on the edges. After you put the potatoes in the oven, set the timer for 20 minutes, then flip and bake for another 20 minutes. Then, set a timer for five minute intervals if they need a few more minutes to get crispy.

5

Remove from the oven and allow to cool. Eat on their own or top with desired toppings

6

Topping ideas: ● Fig and yogurt ● Sunflower seed butter + Strawberry ● Peanut butter + Honey ● Cashew butter + banana with cinnamon ● Guacamole + alfalfa sprouts ● Apple + Tahini ● Hummus + Cucumber