This is definitely my favorite side dish. I like to have 2-3 sweet potatoes on hand just to make these, if the occasion arises. It’s also incredibly simple and can cook while you prepare the rest of dinner.
Roasted Sweet Potato Wedges
Serves 3-4 people
2-3 sweet potatoes, skins on (if you like them, of course)
3-4 T. olive oil
1/2 t. salt
1/4 t. pepper
Heat oven to 450 degrees. Line a baking sheet with tinfoil. Cut each potato in half lengthwise and in half width-wise. Then, turn them with the flat surface touching the board, and cut them into wedges by slicing them lengthwise. Toss them in a large bowl, and drizzle with 3 T. olive oil (the oil should coat all slices of the sweet potato well, and there should be a little excess in the bottom of the bowl. Add more, if needed). Sprinkle with salt and pepper and toss to completely coat. Spread in a single layer over the baking sheet, and roast for 30-35 minutes, stirring and flipping the fries once or twice during baking. The fries are done when the are tender to a fork’s prick.
4 thoughts on “Roasted Sweet Potato Wedges”
Have you ever made this with yams?
Soo, this is a funny question, if you’ve ever looked into the yam vs. sweet potato debate. I think (if I understand the issue correctly) that everything labeled “yams” that are sold in the U.S. are actually sweet potatoes, just different varieties. So, of the varieties that show up in our grocery store, I like the orange-fleshed yams/sweet potatoes the best, because I think they’re the sweetest. (They’re usually kind-of bulbous at one end, and skinny at the other . . . ) I think any variety would work out well, but correct my if I’m wrong!
Definitely a favorite. I’ve always done mine in long strips, which are never uniformly cut and always burn on the thinnest part – which can be tasty if not too burned. I think I’ll try wedges.
LOVE THESE!!!! hadn’t discovered them until last fall, right before we went to the state fair. we like to dip them in BBQ sauce mixed with a little bit of mayo (fry sauce)!!!