Sweet Potato Wedges Easy Oven Recipe Wellplated Com

To my husband’s tremendous relief, I’ve finally stopped pinching his fries when we are out at restaurants and proudly order my own full serving. While my usual go-to is oven baked Sweet Potato Fries or (in the summer) Grilled Sweet Potato Fries, some nights, sweet potato wedges are the move. For one, slicing sweet potatoes into wedges is MUCH faster than slicing up fries or even Roasted Sweet Potatoes. As a lady whose hanger reaches F5 levels near dinner, that time savings can be critical to keeping the peace. Further, sweet potato wedges offer a tasty change of pace. More substantial than fries, with a larger crispy surface area than roasted sweet potato cubes, they offer the best of all worlds.

Secrets to Crispy Sweet Potato Wedges

No one wants a soggy sweet potato wedge. Crispy is king! If you’re wondering why your sweet potato wedges are not crispy, there could be a few causes.

Don’t Crowd the Pan. Be sure to leave some space around each and every wedge. If you do not, they will steam instead of roast.

Dry Your Sweet Potatoes Thoroughly. While you do not need to peel sweet potatoes for wedges, you do need to scrub the potatoes. Dry them well to make sure they crisp properly.Adequately Coat the Wedges with Olive Oil. Sweet potatoes are healthy for you, even with oil added. Be sure the wedges are nicely coated on all sides so that they crisp.Cut the Wedges Similar in Size. If some wedges are larger than others, the larger ones may not crisp, while the smaller wedges may burn. An even size will ensure all of the wedges cook in the same amount of time.Use the Broiler. Popping the sweet potatoes under the broiler for a minute or two at the very end gives them a final crispy touch.Check Your Oven Temp. If it feels as though your sweet potato fries are cooking for an eternity but are not crisping, your oven may run cool. Conversely, if they start to burn before they are tender, your oven may run hot or you may not have added enough oil.

How to Make Sweet Potato Wedges

This crispy sweet potato wedges recipe is simple, versatile, and healthy. Sweet potato wedges are kid-friendly and can go with a wide range of main dishes. Try them with Baked Chicken Breast, alongside sandwiches (a BLT Grilled Cheese or Vegan Burger would both be scrumptious), or with your favorite grilling recipes, from Chicken Kabobs to Grilled Salmon in Foil.

The Ingredients

Sweet Potato. With addictive natural sweetness, crisp outsides, and tender insides, sweet potatoes make exceptionally tasty wedges. Plus, sweet potato wedges are good for you. They’re rich in vitamins, antioxidants, and fiber. Olive Oil. Helps crisp the outsides of the wedges and keeps them from burning. Spice Mixture. A little salt, garlic powder, chipotle chile powder, black pepper, and dried rosemary are delicious on these wedges. The hint of spice plays well with the natural sweetness of the potatoes and the rosemary sets them apart.

The Directions

Storage Tips

To Store. Refrigerate wedges in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F. To Freeze. Freeze wedges in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Sheet. The ideal tool for roasting vegetables. Mixing Bowls. This stackable set is useful and easy to store. Extra Large Cutting Board. The extra space is wonderful when cutting larger ingredients.

I see a new weeknight staple in these healthy sweet potato wedges.

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