Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
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These were good though not particularly spicy. It's hard to get 1/4 t of red pepper equally distributed on all the potatoes though so maybe some wedges were and some weren't. Compared with another CL roasted sweet potato wedge recipe I tried, these seemed much better with the sugar. I cooked at 450 degrees as any roasted vegetables I've ever made at 500 degrees burn up before done - especially with sugar in the recipe. These were perfectly cooked in 20 minutes at 450. Like the other reviewer, I used half as many potatoes and same amount of seasoning. I used some olive oil instead of cooking spray. I agree they were kind of like a baked sweet potato but I like the wedge for a little different presentation. I will make these again.
This was a decent, and easy, little sweet potato recipe, however, I didn't find them spicy. I doubled the amount of rub, and honestly, it just tasted like baked sweet potato wedges. That said, I love sweet potatoes, and don't require a lot for them to be tasty, but still, this seemed surprisingly non-spicy.
I love these fries! It is my new favorite way to eat sweet potatoes. I've made the recipe several times and most recently I used only a little bit of olive oil, sugar and Tony Chachere's (cajun seasoning). It was delicious!
These were really good. I halved the amount of potatoes but not the seasoning, and I thought they had great flavor. I would cut down on the sugar next time since like other reviewers noted, the potatoes are sweet on their own. I made a simple dip of mayo, sriracha, and smoked paprika, and it went nicely with the wedges.
SO YUMMY! I made these on a whim tonight for dinner and I am so glad I did! The spice was just right combined with the carmelized outside and the sweet, soft inside. I will definitely make these again.
This is a favorite. Everyone loves them. I usually cut them smaller as others suggested. Rather than use the cooking spray, I mix the spices with 1 tablespoon of olive or canola oil and toss with the potatos. I think the sugar gives them a carmelized flavor and makes them brown nicely. Using Reynolds Release aluminum foil helps with cleanup!
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