Crispy Cinnamon Sugar 

Sweet Potato  Wedges

These plant-based Crispy Cinnamon Sugar Sweet Potato Wedges are coated in a cinnamon sugar tapioca starch mixture, 

drizzled with olive oil and then roasted to crispy perfection.

Start by scrubbing the outsides of the sweet potatoes well. Then as evenly as possible, slice them into wedges.

Next, soak the sliced sweet potato wedges in a bowl of cold water for one hour. This step is optional if you're in a time crunch.

 combine tapioca starch, coconut sugar, cinnamon and salt in a gallon-sized plastic bag and shake to combine. After the sweet potato wedges have soaked, pat them dry with a paper towel and gently place all of them in the plastic bag with the cinnamon sugar mixture. Seal the bag and shake to evenly coat each potato wedge as best as you can.g a border around the edges.

Drizzle with olive oil and roast in the oven at 400 degrees for about 30-35 minutes until they start to look golden and crispy.

While the sweet potato wedges are roasting, make the coconut sugar sour cream sauce

Allow to cool slightly, dip and enjoy!

Healthy Little Vittles  by Gina Fontana

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