This resulted in a multitude of different trials and errors in the kitchen. My first was a very botched attempt at sweet potato fries that we both hated and ended up throwing away. From there it got better, we realized we really enjoyed the contrast of spicy & sweet, we liked the skin on, and we liked them in wedges. When I finally reached the final recipe conclusion- it was sweet sweet success (pun intended:)) These are a staple in my house. They're crispy, sweet, a little spicy, healthy, pretty to look at it, they're just kindof everything. :-) You can make them spicier if you like spicy food- If I'm making this for Nick & I, I generally use about a 1/2 tsp of cayenne pepper- but I used less because my fam isn't so fond of the spicy! Enjoy:-)
2 similar sized sweet potatoes, washed and cut into wedges skin on (You can remove skin if you must... but it's full of nutrients!)
A couple of Tablespoons of Olive Oil (Enough to coat the wedges Completely)
2 Tbsp. Brown Sugar (or 1 1/2 Tbsp. honey)
1 tsp. Paprika
1/2 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper
Step 1: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
Step 2: In a medium size bowl toss sweet potatoes with enough olive oil to coat completely (I used about 3 Tbsp.)
|Look at all that delicious Beta Carotene!|
Step 3: Add brown sugar, paprika, salt, and cayenne pepper to sweet potatoes- stir until fully coated.
Step 4: Put the sweet potatoes on the baking sheet in an even layer.
Bake about an hour or until golden around the edges and crispy. (I like to flip them about 30 minutes in to get them all over crispity!)