Crispy Sweet Potato Wedges

• 3 medium Japanese sweet potatoes
• 1/4 C ghee, melted
• 1 T garlic powder
• 2 tsp dried basil
• 1/2 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 2 T fresh parsley, roughly chopped

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1. Preheat the oven to 400 degrees. In a small bowl, whisk the ghee, garlic powder, dried basil, sea salt, pepper, and onion powder until it’s combined.
2. Cut your sweet potatoes in half and then cut each half into fourths. If you have larger sweet potatoes, you may need to cut more than 8 wedges. You want your wedges to be uniform in size. Once the wedges are cut, add them to a large bowl.
3. Pour the ghee mixture over the sweet potato wedges and toss to evenly coat. On a large sheet pan lined with parchment, evenly place the wedges. Depending on the size of your sheet pan, you may need two. If there is any extra ghee mixture in the bowl, drizzle it over the potato wedges.
4. Place the potatoes into the oven and set the timer for 20 minutes. When the timer goes off, remove the pan and flip the wedges. Place the pan back in the oven for 20 additional minutes. If they potato wedges are not crispy after 40 minutes, place them under a broiler to crisp up.
5. Serve with your favorite dipping sauce and parsley sprinkled over the top.