Sweet Potatoes Part 2: Wedges
It’s nice to have a food you can pick up with your hands and eat. With the wedges I like to bring out the sweet and savory elements of the potato so seasoning with cinnamon and a little cumin is the way to go.
Sweet Potato Fries/Wedges
What you will need
4 Sweet potatoes
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp salt
1 tbsp vegetable oil
Kid Friendly Instructions
Preheat oven to 450
Simply clean and peel your sweet potatoes, (the kids can help with peeling too! I recommend a Kuhn-Rikon peeler- they are cheap, sharp and ease to use!) Half the potato, then quarter and half each piece again. One medium sized potato should get you about 8 wedges.
Toss the wedges in oil, salt, cumin, cinnamon (your child can mix them around with their hands-as long as they are clean).
Place evenly on your roasting pan. Each wedge should have 3 sides, a rounded back and two flat edges.
5. Cook for about 15 minutes, or 5 minutes on each side. Potatoes are done when completely soft in the middle.
They should be browned on the outside with a skin. The key to amazing sweet potato wedges is making sure to flip each wedge onto another side every 5 minutes. After 5 minutes on each side, the wedges will be cooked and a crispy skin should have formed on the outside.
Great for dipping or eating whole, an excellent finger food for all to enjoy!
A note about roasting and oils
I know, I know, olive oil is so healthy how come we aren’t using that in these recipes? Olive oil is actually unsuitable for roasting at high temperatures, as it has a low smoke point, around 400 degrees and at that point the flavor of the olive oil turns bitter and other unpleasant things change in the chemical composition of the oil. Its best to stick with the vegetable oil.
Next Up:
Sweet Potato Hash
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