1 medium sweet potato, cut into 8 equal-sized mini wedges (size of your pinky finger, ~1.5-2 cm thick)
1 ½ tsp avocado oil (or any oil you normally use)
¼ tsp paprika
⅛ tsp onion powder
⅛ tsp garlic powder
⅓ cup of water
Recipe by @cheflaurarodriguez
To cut the sweet potato, cut in half lengthwise and lay cut-side down on a cutting board. Cut each half into fourths lengthwise and then flip over. Follow the seam of each wedge and cut into eighths. They should turn out to be about the size of your pinky finger (~1.5-2 cm thick), like a fry.
Place potato wedges skin-side down on a baking sheet lined with parchment paper. Drizzle the wedges with oil and sprinkle with dried spices. Pour water on the sheet tray and place in the oven. Set the oven to 400°F and bake for 40 minutes. Flip potatoes onto their cut side and continue cooking for another 10-15 minutes until tender. Let cool and then serve.