Caribbean-Spiced Roasted Sweet Potato Wedges
Roasting usually brings out the natural sweetness of vegetables. So why did a vegetable with sweet in its name turn watery and wan when roasted?
Why This Recipe Works
Elevating our Caribbean-Spiced 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 Caribbean-Spiced Roasted Sweet Potato Wedges became tough and leathery. Ridding the potatoes of their chewy skins solved the problem.
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