Prep 5 mins
Cook 20 mins
Oven roasting sweet potatoes actually brings out the natural sweetness. Sweet Potatoes are naturally rich in potassium. I found this recipe at Eating Well Magazine.
- Preheat oven to 450°F
- Toss sweet potato wedges with oil, salt and pepper.
- Spread the wedges out on a rimmed baking sheet.
- Bake until browned and tender, turning once, about 20 minutes total, or until tender.
- Serves 2.
Sweet potatoes are so card to cut. I have issues with my hands and my daughter is 12, so we used the mandolin (I hate that name for a kitchen tool. Who thought it was a good idea to name a tool after a musical instrument? Or maybe it was the other way around, anyway back to the review . . .) to cut the sweet potatoes into round slices, as thick as we could, and backed them that way. Very tender and tasty. We didn't think they had much flavor from the hot pepper so we put the cinnamon which we always like. I gave it 4 stars for the difficult in cutting not taste or prep.
I cut them almost to shoe string size so only cooked them for 15 minutes. sprinkled them with cinnamon. My 4 year old LOVES cinnamon. I tasted them and it was like eating candy.I hope my boy feels the same when he has them with dinner. A friend also shared that they are good dipped in maple syrup. Whatever we have to do to get our kids to eat vegetables!
this was pretty good; my first time working with or eating sweet potatoes! I must have used an extra large sweet potato--I need more salt & like others, used 1 tsp oil (used vegetable). I didn't know sweet potatoes were kind of "tough" to cut so I made small, short fries--and forgot to turn them over halfway--but I still thought they tasted good. I peeled the potato--didn't know if that was right or not :-:. Will give these another try & hopefully get it right! thanks for sharing