Talk about finger food! These sweet potato wedges look incredible stacked high on a platter. They’re soft and sweet, as much candy for the mouth as they are for the eyes. Chili powder makes this deliciously easy, but experiment with other seasonings such as paprika, cinnamon, cumin, chopped fresh rosemary, or fresh thyme leaves. For dunking, ketchup always works, or try a squeeze of fresh lime juice for a British chips-and-vinegar effect.–Allison Fishman
LC Voluptuous, Curvy, and Substantial Note
While these you’d-never-guess-they’re-good-for-you fries of sorts will help you on your quest to be skinnier, these aren’t your skinny French frites. They’re chunky-wunky, thick-cut steakhouse-style potato wedges. As such, they’re curvy. Voluptuous. Substantial. Purposeful. While we like us a crisp skinny stick of potato now and then, what we really crave is something full of character. Think of them as the Adele of the fry world.
Sweet Potato Wedges Recipe
- Quick Glance
- 10 M
- 35 M
- Serves 6
- 2 pounds (about 4 small) sweet potatoes, scrubbed and, if desired, peeled
- 2 tablespoons olive oil or coconut oil
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 1. Preheat the oven to 425°F (218°C).
- 2. Cut each sweet potato in half lengthwise, then place it flat side down on a cutting board. Cut each potato half into 1-inch-wide wedges.
- 3. In a small bowl, combine the oil, chili powder, and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush them with the oil mixture, turning to coat all sides. Turn the potatoes flesh side down.
- 4. Bake the potatoes until softened, 20 to 25 minutes. If you want your sweet potato wedges sort of soft, turn them once. If you want your wedges blistered and golden brown and crisp on one side, don’t turning the wedges.
- 5. Remove the panful of sweet potato wedges from the oven and season with the remaining 1/2 teaspoon salt. Transfer to a brown paper bag and let them cool just a little. Serve warm.
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Sweet Potato Wedges Recipe © 2011 Allison Fishman. Photo © 2011 Lucy Schaeffer. All rights reserved.
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