Roasted sweet potato wedges

December 26, 2011 at 9:35 pm (Fall recipes, My brain, Quick weeknight recipe, Starches, unrated, Winter recipes)

I was in a rush to get some sweet potatoes roasted the other day, and so instead of baking them the usual way (stabbing them with a fork and roasting them whole), I cut them into long wedges (about 8 per sweet potato), and roasted them on a cookie sheet at 425 F.  I didn’t add oil or salt, and I didn’t peel the sweet potatoes first, just gave them a quick scrub.  They turned out really well, with a mixture of textures—some soft, moist parts like you’d get in a typical baked sweet potato, and some crunchier, more caramelized bits, like you’d get from a sweet potato fry.  Both Derek and I really liked the texture of the roasted sweet potato skin.  So don’t peel your sweet potatoes!

I made sweet potato wedges again a few days later, except that I sprinkled on a little salt and some olive oil.  The wedges ended up both a bit more moist and a bit more crisp than the previous time.  Delicious!