Isn't it wonderful that sweet potatoes are not limited to just the Thanksgiving table? When I was growing up that was the only time we had sweet potatoes and what a treat it was! Of course, as a youngster I loved the melted marshmallows on top of the wonderfully sweet potatoes...whose to say if the preference was for the melted marshmallows or the sweet potato! Yes, quite a treat and it wasn't for dessert, either!
I remember a few years ago when I first had sweet potato fries...what a novel idea and why did it take so long for somebody to think of it?! If the fries taste so good, then baked wedges had to be just as tasty and they weren't little, thin strips.
When I was perusing the aforementioned Good Stuff Cookbook, I saw a recipe for Baked Sweet Potatoes and knew that we had to try this version. We weren't disappointed....and, there is a multitude of dipping sauces if you are so inclined.
Baked Sweet Potato Wedges
adapted from The Good Stuff Cookbook, Spike Mendelsohn
2 sweet potatoes, peeled and cut into wedges
1/4 cup extra virgin olive oil
2-3 Tbsp chopped fresh sage
1/4 cup packed light brown sugar
Fresh ground black pepper
Preheat the oven to 350° F.
In a large bowl, combine the oil, brown sugar, sage. Add the sweet potatoes and toss. Spread the mixture on a baking sheet. Bake for 40 minutes. Serve immediately.
You could even sprinkle just a smidge of brown sugar over the top before serving.... :-)
If you like sweet potato fries or wedges, you may also like this recipe for Sweet Potato Oven Fries with Yogurt-Curry Dipping Sauce.