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Roasted Sweet Potato Wedges
Recipe Type: Appitizer
Author: Dani Lind
  • 3 medium sweet potatoes, peeled
  • 1 Tbsp. Driftless sunflower oil
  • 2 tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  1. Preheat oven to 325 degrees, with rack in the middle.
  2. Cut each sweet potato in half crosswise, then cut each half into half lengthwise, cutting each resultant quarter into 3 or 4 equal sized wedges.
  3. Arrange wedges in a single layer on a wire rack inside of a rimmed cookie sheet (this is important to keep wedges from getting soggy) & bake for about 30 minutes, until just tender.
  4. Remove from oven & turn it up to 475 degrees.
  5. Return baking sheet, minus the rack, to the oven to heat up.
  6. Cool the wedges on the rack for about 10 minutes, then carefully remove them to a large bowl.
  7. Toss wedges with remaining ingredients & pour them onto the hot pan, spreading them into a single layer.
  8. Roast, flipping once, for about 15-20 minutes, until deep golden brown.
  9. Serve immediately. (Delicious dunked into a mixture of sour cream, mayo, lime juice, & chipotle powder.)