Oven Roasted Spicy Sweet Potato Wedges
This is a recipe for Oven-Roasted Spicy Sweet Potato Wedges that you will want to eat with every meal. Sweet potatoes are readily available starting in the autumn and all through the winter, but they are tasty all year ’round.
Also known as yams, sweet potatoes are packed full of vitamins and minerals such as including vitamin C, beta-carotene, fiber, copper, potassium and iron, and best of all they won’t cause your blood sugar to spike as rapidly as white potatoes. There is also no need to add sugar to make them taste good, because they are naturally sweet.
These orange-fleshed root vegetables are most often seen in a marshmallow-topped casserole around Thanksgiving, but why not try a recipe that adds savory and spicy flavors, such as these Oven-Roasted Spicy Sweet Potato Wedges?
How to Choose a Sweet Potato
When choosing sweet potatoes, look for tubers that are firm and free of cracks, bruises and soft spots. At home, store your yams in a cool, dark place, such as your pantry, and avoid refrigerating the vegetable before cooking. Cold temperatures negatively impact its flavor.
- Nonstick Pam baking spray or 1 tablespoon olive oil
- 2 pounds of sweet potatoes, peeled or scrubbed, cut into thin wedges
- 1/4 cup extra-virgin olive oil, cold pressed if desired
- 1 tablespoon packed dark brown sugar (optional)
- 1/4 to 1/2 teaspoon cayenne pepper, depending on desired heat
- Finely ground sea salt
- Freshly ground pepper
- 1 tablespoon minced fresh parsley
Makes around 50 wedges
Preheat oven to 450 F. Spray a large baking sheet with Pam or spread olive oil on the surface. Consider covering sheet with foil first if you have any concerns about sticking.
Whisk together oil, brown sugar, and cayenne pepper in a small bowl. The brown sugar is not a necessity, but it sure does taste nice. Place the potato wedges in a large bowl. Pour oil mixture over the potatoes and toss to coat, then sprinkle with sea salt and pepper; toss again.
Finally, spread the potatoes in a single layer on the baking sheet and bake for 15 minutes. At that point, remove the pan from the oven and flip the potatoes.
Bake again for about 15 more minutes, or until potatoes are tender and slightly caramelized.
Note: If using a convection oven, reduce initial cooking time to 10 minutes, then cook again for 10 more minutes after turning.
At this point you can transfer the potatoes to a serving dish and season again with salt and pepper. Sprinkle parsley over finished product.
Serve your potatoes plain as a side dish, or as an appetizer with BBQ sauce or another of your favorite dressings or dipping sauces.