Garlic compliments sweet potato like a loving husband tells his wife how beautiful she is. Have I convinced you of this combination yet? Topped with bold white cheddar cheese, these roasted sweet potato wedges are a healthier baked version of the restaurant classic!
Even when I force myself to create a savory recipe for the blog, I still gravitate towards something sweet (hence: sweet potato).
This transition into more of a baked-goods-blog came about as I, more and more, began noticing a burnt smell every time I cooked, as I struggled each night to brainstorm a recipe for dinner, as I faced the fact that I'm really not a creative cook. Like, yeah, I bake some chicken thighs that I really like, I can whip up a mean salad, I have a couple handy meal-prep-ish recipes I turn to weekly, but I just don't have the savory-tooth. Oh, and I think it's worth mentioning that I've burned garlic more times than I care to count.
I'm writing this at 9 PM, three hours after Thanksgiving dinner and two hours after dessert. My first 100% non-restricted Thanksgiving surpassed expectations I didn't even know I had because I didn't even know such a freedom could exist. Turkey, green bean casserole, mac n' cheese (!!!), cranberry sauce, mashed sweet potatoes, stuffing, sweet rolls - I wanted some of it all. None of it landed on my plate to show the host politeness in accepting the food she cooked. This year, I promised myself I'd listen to my body. And that I did.
Try everything, I sure did that, as well. Mac n' cheese took the gold at first bite, in my opinion. Buuuuuuut...
... I was ten times more ready for chocolate sweet potato pie and homemade oatmeal raisin cookies (coming soon) and dark-chocolate frosted almond butter chickpea blondies. AND my stomach was about ten times as full when dessert rolled around as it was before we even started eating. That says something.
Whatever that says, it's a blessing because if I hated sweets and couldn't cook, well, I wouldn't be sitting here continuing this whole blogging thing I've got going on. I also wouldn't be pondering tomorrow's breakfast - leftover hearty oatmeal raisin cookies? Mmmhm.
But because I whooped my own butt these past few months squeezing out every last bit of savory creativity I had, I can't just trash those recipes and turn only to baking chocolate-chip-this and banana-bread-that. Ya' know? It's a pride thing. And since "balance" for me is a combination of both sweet and savory, usually leaning more heavily on the side of the latter, I'll give a little bit of both.
For the non-sweets, lately I've been digging anything with cheese on top, inside, or anywhere nearby. Thankfully, my stomach handles dairy like a champ, so I'll be covering my sweet potato wedges in creamy, melty, sharp cheddar cheese from now on!
Makes 1 serving
1 large sweet potato, washed/scrubbed and dried
2 tsp. garlic powder
1 tbsp. avocado oil
Sea salt and black pepper, to taste
1/4-1/3 cup shredded sharp white cheddar
Fresh cilantro, for garnish
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Slice the sweet potato into wedges no larger than 1" thick. Toss in a bowl with avocado oil and sprinkle with garlic powder, sea salt, and black pepper.
- Transfer to baking sheet and bake for 20 minutes, flip, and bake another 10-12 or until tender when pierced with a fork.
- Remove from oven and top with shredded sharp white cheddar. Broil on high for 3-4 minutes and cool before serving.
- Top with fresh cilantro and enjoy!