Start to Finish: 45 minutes
Servings: 4 to 6
Difficulty Level: Beginner
The key to making sweet potato wedges, a healthier alternative to French fries, is parboiling. Cooking the potatoes partway before putting them in the oven allows the wedges to brown on the outside and leads to soft, creamy insides.
- 4 large sweet potatoes
- 2 tablespoons vegetable oil, peanut oil or light olive oil
- 1 teaspoon salt
- Salt and pepper to taste
Look for sweet potatoes that are firm, have taut skin, feel heavy and are free of soft spots and blemishes.
Parboil the Potatoes
Scrub the potatoes under running water. You may peel the potatoes, but it's not necessary. Leaving the peels on will add crunch to the wedges and help them hold together.
Cut the potatoes into wedges. They will be long, so you may want to slice them in half. The pieces should be even in size so they'll cook evenly.
Place the wedges in a pot and cover them with cold water. Heat the pot over high heat until the water boils, then lower the burner to medium heat. Cook the wedges for about 5 minutes, or until you can slide a fork into them without much resistance.
Drain the wedges in a colander and let them cool for a few minutes.
Extra-virgin olive oil has many uses, but it's not right for this recipe. This oil has a low smoke point, meaning it starts to break down and lose its flavor when heated to temperatures higher than about 350 degrees Fahrenheit. Light olive oil has a much higher smoke point, so it's a fine choice for making sweet potato wedges.
Make the Wedges
Preheat your oven to 400 degrees Fahrenheit.
Transfer the wedges to a bowl. Drizzle them with the oil and sprinkle on the salt. Using your hands, carefully toss the potatoes until the pieces are evenly coated with oil.
Spread the wedges in an even layer on a baking sheet. Bake them for 25 to 30 minutes, flipping them over after about 15 minutes, or until they're golden brown and crispy.
Let the wedges cool for a few minutes. Season them with more salt and pepper to taste.
Dunk your sweet potato fries in plain ketchup, or get a little more creative.
- Play up the sweet-and-salty profile by dipping the wedges in a warm sauce of melted butter and maple syrup. Add a pinch of nutmeg or a dash of chili powder. You can also dip wedges directly in a bowl of warmed syrup.
- Make a brown sugar and cinnamon dipping sauce with a base of cream cheese and sour cream.
- Cook chopped sage in butter until the butter is lightly brown and the sage is crispy. Drizzle the sauce over the wedges, or dip them into it.
- A garlic mayonnaise dipping sauce works with this recipe too. Add a little lemon juice for brightness.