Sunday, May 19, 2013

Baked Sweet Potato Wedges

I'm back and still just trying to catch up on everything.  My laptop is fixed so thank you to the tech at Apple's Genius Bar.  I made baked potato wedges before and they were great.  But these baked sweet potato wedges are completely different in how they turn out.  They are slightly sweet with a bit of a caramelization crust.  These baked sweet potato wedges don't get as crispy as the regular russet potatoes but are deliciously addictive.  Feel free to try different seasonings in addition to the salt and pepper, such as cinnamon, garam masala, etc.  Enjoy this great side dish!

Baked Sweet Potato Wedges

3 sweet potatoes
olive oil


Preheat oven to 425 degrees.

Scrub sweet potatoes clean, no need to peel them!  Cut sweet potatoes in half lengthwise, and then cut each half into thirds.  If the wedges are long, you can cut them in half too.

Place sweet potato wedges onto a baking pan.  Drizzle sweet potatoes with olive oil and season with salt and pepper.  Toss to coat the wedges.

Arrange potatoes in a single layer, cut side down.

Bake for 20 to 25 minutes and flip potatoes to the other cut side.  Bake additional 15 to 20 minutes.  The sweet potato wedges will be browned on the outside and tender inside.

Season with additional salt if desired.

Serves 4.