Roasted Sweet Potato Wedges

Makes 6 to 8 servings

Ingredients

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2 tablespoons olive oil
3 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Kosher salt and pepper
4 pounds small sweet potatoes, each peeled and cut into 8 wedges
8 sprigs thyme

Preparation

Heat oven to 400° F.

In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the sweet potato wedges and toss to coat.

Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.

Make-Ahead Note: The sweet potatoes can be cut and seasoned up to 2 hours before cooking.

Created date

November 2007

Nutritional Information