The sweet potato is so misunderstood. People are confused by it’s weird, varying shapes & why it’s sometimes called a yam. And then people ruin sweet potatoes by throwing marshmallows in. Barf.
The most popular way to prepare them is to mash them up, but I have a better way! And it calls for fewer steps; hence, it’s less time consuming.
Sweet Potato Wedges
Kitchen Gadgets: cookie sheet, large mixing bowl, wooden spoon, spatula
Ingredients: 3 sweet potatoes, extra virgin olive oil (evoo), garlic powder, crushed red pepper*, dried thyme, salt & pepper
Directions: Preheat oven to 425. Peel sweet potatoes & cut into bite sized wedges. In a bowl, drizzle with evoo to coat (about 2 tablespoons, eyeball it), sprinkle with garlic powder (1-2 tsp), crushed red pepper (1/2 tsp), dried thyme (1 tsp) and salt & pepper to taste (aka, to your liking). Toss together & spread out on a greased cookie sheet. Bake for 20-25 minutes or until wedges are soft and starting to brown around the edges. Serves 4.
*A little crushed red pepper goes a long way! If you don’t like any amount of spicey-ness, omit it. If’ you like a little bit, cut it down to 1/4 tsp (a pinch)*
Serve along side grilled chicken, fish or steak. Roast together with cauliflower, broccoli, zucchini, carrots & serve over cous cous for a vegetarian dish.
Credit for the recipe & my cooking skills goes to my lovely mother, Marcia Taylor.