Garlic Herb Sweet Wedges Recipe

Sweet potatoes: These are the main ingredient, providing a natural sweetness and a hearty texture.

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

Garlic: Adds a robust, savory flavor that complements the sweetness of the potatoes.

Dried rosemary: A fragrant herb that adds a pine-like aroma and flavor.

Dried thyme: Another aromatic herb that pairs well with rosemary and enhances the overall flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a bit of heat and depth to the seasoning mix.

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

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

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting.

• Garlic - Substitute with shallots: Shallots provide a mild, sweet onion flavor that complements the herbs well.

• Dried rosemary - Substitute with dried sage: Dried sage offers a slightly different but equally aromatic flavor that pairs well with sweet vegetables.

• Dried thyme - Substitute with dried oregano: Dried oregano has a robust, earthy flavor that can stand in for thyme in most recipes.

• Salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can enhance the overall taste of the dish.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

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

• Transfer the cooled wedges to an airtight container. If stacking them, place a sheet of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator. The wedges will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Arrange the wedges in a single layer on a baking sheet and place them in the freezer for about 2 hours, or until they are firm. This step prevents them from sticking together.

• 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 2 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 they are heated through and crispy. You can also reheat them in an air fryer at 375°F (190°C) for about 10 minutes, shaking the basket halfway through.

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

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover sweet potato wedges on a baking sheet in a single layer.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until they are heated through and crispy again.
  5. Remove the foil for the last 5 minutes if you want extra crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sweet potato wedges in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if needed.

• Stovetop 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.
  4. If not heated through, continue microwaving in 30-second intervals.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Arrange the sweet potato wedges on the toaster oven tray in a single layer.
  3. Heat for 10-12 minutes, turning halfway through for even reheating.
  4. Check for desired warmth and crispiness before serving.

• Oven: Used to bake the sweet potato wedges at a consistent temperature of 400°F (200°C).

• Large mixing bowl: Necessary for combining the sweet potato wedges with olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.

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

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

• Cutting board: A safe surface for cutting the sweet potatoes into wedges.

• Measuring spoons: Used to measure out the olive oil, dried rosemary, dried thyme, salt, and black pepper accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Spatula: Useful for turning the sweet potato wedges halfway through the baking process to ensure they are evenly cooked.

• Oven mitts: Important for safely handling the hot baking sheet when removing it from the oven.

Pre-cut sweet potatoes: Pre-cut the sweet potatoes the night before and store them in water in the fridge to save time on prep.

Use garlic paste: Substitute minced garlic with garlic paste to cut down on chopping time.

Pre-mix herbs: Combine dried rosemary and dried thyme in advance and store in a small container for quick seasoning.

Line baking sheet: Use parchment paper or a silicone baking mat to line the baking sheet, making cleanup faster and easier.

Batch cooking: Double the recipe and store extra sweet potato wedges in the fridge for quick reheating throughout the week.