• 4 sweet potatoes, scrubbed and cut, lengthwise, into wedges
  • 2 teaspoons Herbal Sea Salt
  • 1/2 teaspoon cayenne
  • 1 Tablespoon cinnamon
  • 1/4 cup fresh, chopped rosemary sprigs
  • 3+ Tablespoons Saporito extra virgin olive oil (Garlic, Blood Orange or Tuscan Herb EVOO)
  • 2 teaspoons ground cumin
  • pinch of stevia (optional, can substitute alternative sweetener)


Preheat oven to 450°. Place sweet potato wedges into large bowl, add EVOO and toss. Mix seasonings and add to well-coated sweet potatoes. Stir until wedges are evenly coated with spices. Bake at 450° for 30 minutes (depending on your oven) on baking sheet lined with tin foil (shiny side up). Turn wedges over halfway through cooking. Turn on the broiler for an extra 3-5 minutes for extra crispy wedges. Serve hot.

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