If you’re anything like me, you’re probably in this period where you want to cut back on the Holiday binge-eating (we’ve all eaten our bodyweight worth of panettone, turron, foie gras & the likes) but you still can’t fully manage to go full detox… Correct?

I hear you. We’re all in the same boat. But let’s be honest, given the weight we’re putting on, this boat is sinking! After all the overeating, maybe your tummy has become XXL, so we don’t want to go on anafoodactic shock or something. No need, either. If you crave the comforting feeling that only a fry can give you, this recipe is for you:

B A K E D   S W E E T   P O T A T O   W E D G E S

With less than 100 calories per serving (some 100g). Believe it baby!

Why sweet potatoes, you wonder? Why not the white old spud? Well, apparently sweet potatoes give you 400% of your daily requirement of vitamin A, have more vitamin C, less calories, more fiber and fewer carbs. So, there. Also, because they are ridiculously delicious. Crisp, sweet, salty. It’s almost like a main dish and dessert together!

Ingredients for the Sweet potato Wedges:

2 large sweet potatoes, cut into wedges
3 tablespoons of olive oil
1 tablespoon of chili powder
1/2 teaspoon of caraway
1/2 teaspoon garlic powder
1/2 teaspoon of sweet paprika

How to:

Preheat oven to 220ºC. Toss the cut wedges on an oven tray. Mix the oil and spices in a bowl. With a kitchen pencil, “paint” the wedges so that they are all covered with the sauce. Let them roast for about 15 minutes then turn them with a spatula. Let the sweet potatoes roast for a while longer until they look amazeballs.

Be prepared to lick your fingers.