Best Roasted Sweet Potato Wedges Recipes

ROASTED SWEET POTATO WEDGES

Steps:

• Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
• Mix together olive oil, garlic, and rosemary in a small bowl.
• Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
• Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

OVEN ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400°.
• Peel potatoes and cut into 1" wedges.
• In a large bowl, toss potatoes with oil.
• Mix sugar and seasonings together and add to potatoes.
• Toss until evenly coated.
• Spread on a non stick baking sheet and roast for 30 minutes, turning every 10 minutes until browned and done.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

HONEY-GLAZED OVEN-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400°F. Peel sweet potatoes, then quarter lengthwise. Rinse potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Brush with honey and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI

Steps:

• To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
• Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
• In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
• While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
• Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
• Put a baking sheet on the center rack and preheat for 10 minutes.
• Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
• Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
• To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
• Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
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• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ROASTED RUSSET & SWEET POTATO WEDGES

Steps:

• Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat., Bake at 400° for 25-30 minutes or until tender, turning once. , In a small bowl, combine the dip ingredients. Serve with potatoes.

ROSEMARY-ROASTED SWEET-POTATO WEDGES

Steps:

• Preheat oven to 400°F.
• Cut potatoes lengthwise into 3/4-inch-thick slices. In a large shallow baking pan heat butter in oven 2 minutes, or until melted. Add potatoes, tossing to coat, and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender.

ROASTED SWEET POTATO WEDGES

Steps:

• Preheat the oven to 375 degrees F.
• Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes.
• Put the canola oil in a frying pan and heat to 180 degrees F. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment.

ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT

Steps:

• Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
• Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.

BALSAMIC-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
• 2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
• Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
• Nutrition Information
• (Per Serving)
• Calories: 191
• Fat: 3.6g
• Protein: 2.8g
• Carbohydrates: 37.8g
• Fiber: 5.4g

ROASTED SWEET POTATO WEDGES WITH DIPPING SAUCE

Steps:

• Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat. Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges. To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate. Serve the hot wedges with the dipping sauce.

ROASTED SWEET POTATO WEDGES WITH SMOKED CHILE CREAM

Steps:

• Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper.
• Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.

ROASTED SWEET POTATO WEDGES WITH BALSAMIC DRIZZLE

Steps:

• Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 25-30 minutes. Season with salt and pepper. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12-15 min. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter. Drizzle the sauce over the sweet potatoes.

ROASTED SWEET POTATO WEDGES

Steps:

• Heat oven to 450°F. Place sweet potato wedges on ungreased cookie sheet. Drizzle with oil. Sprinkle with thyme, salt, black pepper and red pepper; toss to coat.
• Roast 30 minutes, turning after 20 minutes, until lightly browned and tender. Sprinkle with cheese.

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI

Steps:

• To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside. Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat. In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste. While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use. Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes. Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more. To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.

ROASTED SWEET POTATO WEDGES WITH SMOKED CHILE CREAM

Steps:

• Whisk sour cream, 1 tbsp green onion tops, hot sauce, and lime juice in a small bowl. Cover and chill Position 1 rack in the third and 1 rack in bottom third of oven; preheat to 425F Combine sweet potato wedges, oil and cumin in large bowl. sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans half way through roasting. Place potato wedges on large platter. Drizzle smoke chile cream over. Sprinkle with remaining 2 tbsp green onion tops and serve.

ROASTED SWEET POTATO WEDGES

Steps:

• 1. Preheat oven to 425 degrees. 2. Line a baking sheet/dish with foil and spray with Pam. 3. Cut each potato into 8 lenthwise wedges and place on baking sheet. 4. Drizzle with oil. 5. Sprinkle with salt and dried rosemary. 6. Roast for 15 minutes. 7. Toss and roast until potatoes are tender (about 15-20 additional minutes). 8. Spoon potato wedges onto a serving plate and garnish with fresh rosemary. 9. If you like potatoes well-done, place them under the broiler for a minute or two. 10. Yields 4 wedges per serving.

ROASTED SWEET POTATO WEDGES WITH AVOCADO CHIMICHURRI

Steps:

• Preheat oven to 425'. Wash and dry the sweet potatoes and cut them into 1 1/2" wedges. Put the wedges and cornstarch in a large plastic bag and toss to coat.
• Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt and pepper. Toss everything to coat with your hands and spread the wedges into a single layer. Bake in the upper third of the oven for 30 minutes or until the edges are just browned.
• While the potatoes roast, prepare your sauce. Into a food processor, combine the garlic, green onions and salt and run until well chopped. Add the jalapeno and pulse a few times to chop. Add the cilantro, parsley, oregano, vinegar, lemon juice and oil and pulse a few more times until just roughly combined. Dice the avocados and put them into a mixing bowl. Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.
• Serve the warm potatoes with the dip on the side.
• http://livelovelux.com/herb-pairing-guide

ROASTED SWEET POTATO WEDGES WITH CHIVE MAYO

Steps:

• Heat oven to 425ºF.
• Toss potatoes with dressing and lime zest in bowl; spread onto bottom of parchment-covered rimmed baking sheet.
• Roast 30 min. or until potatoes are tender, turning after 15 min. Meanwhile, mix mayo, sour cream, chives and garlic until blended.
• Place potatoes in serving bowl. Sprinkle with paprika; toss lightly.
• Serve with chive mayo for dipping.