Sweet potatoes are soooo delicious. They are very different than their fellows in the potato family, both in flavor and methods of cooking. Oven-roasted potatoes are a nearly foolproof dish-- chop the potatoes, toss them in a bit of oil and spices, and bake at a high temperature, flipping once. Sweet potatoes aren't as simple; if you followed this easy method with them, they would cook in their own juices and be soggy, as opposed to crisp and delicious.
Though a step longer, the recipe for roasting sweet potato wedges is still pretty darn easy. First you need to dry them out, placing them (on a rack) in the oven at a low temperature. Then, toss them in oil and increase the temperature- bake on more time directly on the sheet, flipping once.
Ingredients
2 large sweet potatoes
2 tablespoon olive oil
1 teaspoon brown sugar*
1 teaspoon salt
1/2 teaspoon pepper
*note: sugar seems a bit redundant in a recipe for "sweet potatoes", but I find they don't brown as nicely and evenly without. With salt and pepper added, it shouldn't taste extra sweet.
1. Preheat oven to 325F. Line a cookie sheet with foil (or grease). Place a wire rack on the baking sheet.
2. Peel potatoes and cut them in half. Slice each half into 4-8 wedges, depending on the size of your potatoes and the thickness you prefer.
3. Arrange the wedges on top of the wire rack, not touching the cookie sheet directly. Bake for 25-30 minutes, until slightly shriveled and dry looking.
4. Place wedges in a bowl. Remove the wire rack from the cookie sheet, but put the cookie sheet back in the oven to stay hot. Preheat the oven to 475F.
5. Gently toss wedges with oil, salt, sugar, and pepper until all are evenly coated. When the oven is ready, arrange the wedges directly on the cookie sheet and bake for 15-20 minutes, flipping halfway through.
6. Enjoy!
