Oven-Fried Sweet Potato Wedges

"Easy-on-the-cook Sunday supper from Woman's World 12/5/06. If making with Ribeye Steaks with French-Fried Onions, roast potatoes on lower oven rack, leaving the upper rack for the steaks."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by breezermom photo by breezermom
photo by Starrynews photo by Starrynews
photo by CaliforniaJan photo by CaliforniaJan
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat oven to 450 degrees. Coat jellyroll pan with cooking spray.
  • Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges.
  • Combine chili powder, thyme, salt, cumin, and cinnamon.
  • In a separate bowl, toss together potatoes, oil and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.

Questions & Replies

  1. Peeled potatoes?
     
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Reviews

  1. I was pleasantly surprised by these. They were outstanding! The flavors were fabulous and very complimentary to the sweet potato. I'm sure this would be good with yams, but I think this is a match made in heaven for sweet potatoes. It gave the potatoes such a wonderful flavor! I baked mine for the suggested time but then flipped them over and baked for an additional 5 minutes. Perfection. We couldn't stop eating these. I can't wait to make them again. Thank you for sharing!
     
  2. Great blend of flavors! We really enjoyed these potatoes. I enjoyed knowing they were healthy to eat, too! The only problem I had was that my wedges didn't crisp up. I'm not sure if it's my oven or just because the wedges were thicker. I'll have to play around with it next time. There will be a next time, because we really loved the flavors. Thank you!
     
  3. These were great! Didn't get to them for ZWT, but just had to share how great they were. Grilled in an aluminum pan on the gas grill.
     
  4. Nice blend of seasonings on the wedges! Very enjoyable. Thanks for sharing! ZWT7
     
  5. Yum, these are so good and different. We served them with "Recipe #88019" and some watermelon and a cole slaw - fantastic meal! Made for ZWT #7.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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