Becky Luigart-Stayner; Jan Gautro
Yield
8 servings (serving size: 3 wedges)

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Gibby007's Review

eharwood06
September 27, 2013
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.

mandofan's Review

Gibby007
September 25, 2013
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.

my2jlove's Review

my2jlove
August 19, 2013
N/A

VictorChris's Review

csaunders80
January 29, 2012
I made this for a casual dinner party and it was a big hit. It was so simple to make and very tasty.

eharwood06's Review

veryslowcook
July 28, 2011
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!

Bradsbabe's Review

VictorChris
March 25, 2010
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.

veryslowcook's Review

mandofan
March 05, 2010
Omitted the sugar and added extra red pepper. Easy to make. Browned on the outside and was tender inside. Will use this recipe again.

csaunders80's Review

crewchief71
March 29, 2009
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.

crewchief71's Review

Bradsbabe
January 15, 2009
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!