Directions

1. 1

   Heat the oven to 400°F.

2. 2

   Warm the coconut oil in the microwave for 30 seconds, just until melted.

3. 3

   Toss the sweet potato wedges with the melted oil and the Parisian Tarragon Blend until evenly coated.

4. 4

   Spread the wedges in a single layer on a baking sheet.

5. 5

   Bake for 10 minutes, flip each wedge, and bake another 10 minutes, until fork-tender and lightly golden.

6. 6

   Pull from the oven and sprinkle generously with coarse sea salt while still hot. Lovely with our Old Market Smoky Ketchup (visit pinepepperspices.com for the recipe), or alongside a simple roast chicken.