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Photo: Mikkel Vang Photo by: Photo: Mikkel Vang

Roasted Sweet Potato Wedges

Real Simple NOVEMBER 2007

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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.

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Roasted Sweet Potato Wedges recipe

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