Toss peeled sweet potato wedges with olive oil, curry powder, salt, ground cumin, ground cloves, and pepper and roast for a spicy-sweet side dish that pairs especially well with pork.
2 (8-ounce) peeled sweet potatoes
1 teaspoon olive oil
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon pepper
How to Make It
Preheat oven to 425°.
Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425° for 25 minutes or until very tender.
I thought these were just okay. It's difficult to get a small amount of spice distributed over the potatoes so some had flavor and others didn't. I agree with other reviewers who said the amount of oil stated in the recipe just isn't enough. I noticed other reviewers who thought these were so good modified the recipe somewhat so not really rating the recipe as written. I tried another CL roasted sweet potato wedge recipe after this and it was better so I will not make this one again.
i just made this & i would advise that a teaspoon of oil to marinate & coat the potatoes is NOT enough. i used about 4-5 sweet potatoes & diced them smaller but a teaspoon is not enough, i used a few squirts of olive oil. another suggestion which i used was to dump the oil & seasonings in a ziploc bag & then add the potates (less cleanup is always better). i also lined my sheet with foil & sprayed some pam on it (easy cleanup). also if you want them sweet along with the other flavors let them roast longer than suggested. they were tender after 25 minutes but not sweet. i roasted them for another 10-15 minutes & bam sweet
I am absolutely obsessed with baked sweet potatoes and this recipe does not disappoint. They were nice and crispy on the outside and sweet and chewy on the inside. I also added a dash of garlic powder, a sprinkle of cajun seasoning, and some cinnamon. YUMMY. Definite recommend.