Roasted Sweet Potato Wedges

From Cook's Country | February/March 2010

Why this recipe works:

Elevating our Roasted Sweet Potato Wedges on a wire rack helped to dry them out instead of letting them roast in their own juices, which yielded wet and soggy sweet potatoes. To crisp them even more, we used a preheated baking sheet for the second phase of cooking. Left unpeeled, our Roasted… read more

Elevating our Roasted Sweet Potato Wedges on a wire rack helped to dry them out instead of letting them roast in their own juices, which yielded wet and soggy sweet potatoes. To crisp them even more, we used a preheated baking sheet for the second phase of cooking. Left unpeeled, our Roasted Sweet Potato Wedges became tough and leathery. Ridding the potatoes of their chewy skins solved the problem.

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Serves 4 to 6

Let the potatoes cool for 10 minutes after the first bake before tossing with the oil (hot potatoes will stick to the pan).

Ingredients

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