Prep Time: Cook Time:
- 4 Medium, Peeled Sweet Potatoes
- 2 Tablespoons Rice Milk
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Paprika
- 2 Teaspoons Seasoned Salt
- 1 Teaspoon Onion Powder
- Rice Flour (for sprinkling)
Preheat oven to 400 degrees.
Chop sweet potatoes into 1/2 inch thick wedges. Place in large mixing bowl. Pour rice milk over potatoes and with your hands move the potatoes around to coat each piece with rice milk.
In a small mixing bowl mix together cayenne pepper, paprika, seasoned salt and onion powder. Then sprinkle carefully over potatoes while moving the potatoes around with your free hand, making sure to coat all the potatoes.
Spray heavy cookie sheet with oil then sprinkle lightly with rice flour. Place potato wedges on sheet making sure that each wedge is laying directly and flat on the cookie sheet. Place in oven and cook for 20 to 30 minutes or until outsides are crispy and brown and insides are soft. Ovens vary, so always keep a check on them to make sure they don't burn on the edges. Let cool for 5 minutes before serving.