How to make potato wedges
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Quick, healthy recipe for sweet potato wedges that are crispy outside, tender inside and absolutely addictive. Don’t come between this lady and her Sweet Potato Wedges. Crisp outside, creamy inside, and lightly spiced-so-nice, these are the absolute best sweet potato wedges in the oven! 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. 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. If you’re wondering why your sweet potato wedges are not crispy, there could be a few causes. Be sure to leave some space around each and every wedge.
If you do not, they will steam instead of roast. If all of your sweet potato wedges do not fit comfortably onto one baking sheet without touching, divide them between two baking sheets. 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.
Popping the sweet potatoes under the broiler for a minute or two at the very end gives them a final crispy touch. 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. Your oven temperature may be farther off than you think. Use an inexpensive oven thermometer like this one to check it. Sweet potato wedges are kid-friendly and can go with a wide range of main dishes. Flip the sweet potato halves cut-side down on the board.
Slice each half lengthwise into 3 or 4 long spears. The number of spears will vary based on the size of your sweet potato. No matter what size you choose for your wedges, try to make sure they’re all as evenly sized as possible so that the sweet potatoes cook evenly. With addictive natural sweetness, crisp outsides, and tender insides, sweet potatoes make exceptionally tasty wedges. Plus, sweet potato wedges are good for you.
