Regular, Curry, Cumin-Lime, or Caribbean-Spiced Roasted Sweet Potato Wedges
(from Bethany’s recipe box)
Serves 4 to 6
Let the potatoes cool for 10 minutes after the first bake before tossing with the oil (hot potatoes will stick to the pan).
Source: Cook's Country February/March 2010 (http://www.woodbridgesparkling.com/pdf/SuperBowl2011.pdf)
- 3 medium sweet potatoes (about 2 pounds), peeled
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
BAKE POTATOES: Adjust oven rack to middle position and heat oven to 325 degrees. Cut each potato in half crosswise, then cut each half into 6 to 8 wedges. Arrange wedges on wire rack set inside rimmed baking sheet and bake until just tender, about 30 minutes. Remove potatoes from oven and increase heat to 475 degrees. Wipe off baking sheet and return to oven. Cool potatoes on wire rack 10 minutes.
BROWN POTATOES: Gently toss potatoes with oil, sugar, salt, and pepper in large bowl. Remove baking sheet from oven. Arrange potatoes in single layer on hot sheet and roast, flipping once, until deep golden brown, 15 to 20 minutes. Serve.
Curry Roasted Sweet Potato Wedges: Prepare roasted Sweet Potato Wedges, adding 1 teaspoon curry powder, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon ground ginger to potatoes as they are tossed in step 2.
Cumin-Lime Roasted Sweet Potato Wedges: Prepare roasted Sweet Potato Wedges, adding 2 teaspoons grated lime zest, 1½ teaspoons ground cumin, and ½ teaspoon garlic powder to potatoes as they are tossed in step 2.
Caribbean-Spiced Roasted Sweet Potato Wedges: Prepare roasted Sweet Potato Wedges, adding ¾ teaspoon ground allspice, ¾ teaspoon dried thyme, ½ teaspoon garlic powder, ¼ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper to potatoes as they are tossed in step 2.