Sweet Potato Wedges Recipe

Sweet potatoes: These are the star of the dish, providing a sweet and starchy base.

Olive oil: Used to coat the wedges, helping them to crisp up in the oven.

Paprika: Adds a mild, smoky flavor and a touch of color.

Garlic powder: Infuses the wedges with a savory, aromatic taste.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a bit of heat and depth to the flavor profile.

To achieve perfectly crispy sweet potato wedges, make sure to spread them out in a single layer on the baking sheet. Overcrowding the baking sheet can cause the wedges to steam rather than roast, resulting in a less crispy texture. Additionally, flipping the wedges halfway through the baking process ensures even cooking and crispiness on all sides.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative to sweet potatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which makes it a suitable replacement for olive oil in roasting.

• paprika - Substitute with chili powder: Chili powder can add a similar depth of flavor and a bit of heat, which can enhance the taste of the wedges.

• garlic powder - Substitute with onion powder: Onion powder provides a savory flavor that complements the other spices, similar to garlic powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, which can enhance the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing a different but enjoyable flavor profile.

• Allow the sweet potato wedges to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled wedges to an airtight container. If you have a large batch, consider layering them with parchment paper to avoid sticking.

• Store the container in the refrigerator. The wedges should stay fresh for up to 4-5 days.

• For longer storage, place the cooled wedges on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for about 2 hours or until solid.

• Once frozen, transfer the wedges to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen wedges on a baking sheet in a single layer.

• Bake for 15-20 minutes or until heated through and crispy. You can also reheat them in an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.

• Avoid microwaving the wedges as it can make them mushy instead of crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover sweet potato wedges on a baking sheet.
  3. Spread them out in a single layer to ensure even reheating.
  4. Bake for 10-15 minutes, turning halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the sweet potato wedges in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the sweet potato wedges in the skillet in a single layer.
  4. Cook for 5-7 minutes, turning occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the sweet potato wedges on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as others.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the sweet potato wedges on the toaster oven tray.
  3. Bake for 10-12 minutes, turning halfway through, until they are hot and crispy.

• Oven: Used to bake the sweet potato wedges at the specified temperature.

• Baking sheet: Provides a flat surface to spread the sweet potato wedges in a single layer for even cooking.

• Knife: Essential for cutting the sweet potatoes into wedges.

• Cutting board: A safe surface to cut the sweet potatoes on.

• Mixing bowl: Used to toss the sweet potato wedges with olive oil and seasonings.

• Measuring spoons: Necessary for accurately measuring the olive oil, paprika, and garlic powder.

• Spatula: Helps to turn the sweet potato wedges halfway through baking for even crispiness.

• Oven mitts: Protect your hands when handling the hot baking sheet.

Preheat the oven early: Start preheating the oven before you begin prepping the sweet potatoes to save time.

Use a sharp knife: A sharp knife makes cutting sweet potato wedges quicker and safer.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Mix in a bag: Toss the sweet potato wedges with olive oil and spices in a resealable bag for even coating and easy cleanup.

Batch cooking: Double the recipe and store extra wedges for quick reheating later.