Caribbean-Spiced Roasted Sweet Potato Wedges

The standard method for roasting vegetables—toss with oil, season, and bake—doesn’t work with sweet potatoes. It leaves them washed out and soggy. We wanted to develop a method that would bring out sweet potatoes’ natural flavors. Here’s what we discovered:

Test Kitchen Discoveries

• Left unpeeled, the potatoes will become tough and leathery. Ridding the potatoes of their chewy skins solved the problem.
• If left to roast in their juices, the sweet potatoes will become wet and soggy. Elevating the potatoes on a wire rack helped to dry them out.
• For even crispier sweet potatoes, use a preheated baking sheet for the second phase of cooking.
• Toss the potatoes with oil and sugar to prevent sticking and accelerate browning.