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Sweet Potato Wedges |
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#1 |
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Forum Member
Join Date: Feb 2009
Posts: 1,432
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Sweet Potato Wedges
Does anyone have any hints/tips or recipes for sweet potato wedges? The last time I tried they turned into what can only be described as an oily mash
I didn't boil them first so do I need to do that? Also, how many sweet potatoes per person?Yes I am young and yes I am just learning how to cook, be gentle! Thanks in advance
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#2 |
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Join Date: Jun 2007
Posts: 2,943
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simply cut your sweet potatoes into wedges (don't peel them - or boil them first)
toss them a bowl with about a tablespoon of olive oil. Add a pinch of salt and some black pepper and any spices or herbs you fancy (I often add a good pinch of paprika or some dried oregano). place on a baking tray and bake at 160-180 degrees c for about 30/35 minutes. They should come out scorched and caramelized in places, be very soft but certainly hold their shape. Depending on size, figure on one sweet potato for two people as an accompaniment - should be plenty. Good luck! EDIT: maybe your problem first time round was you cut your sweet potato into too small pieces - keep the wedges fairly large, about the size of a mars bar. |
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#3 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
Does anyone have any hints/tips or recipes for sweet potato wedges? The last time I tried they turned into what can only be described as an oily mash
I didn't boil them first so do I need to do that? Also, how many sweet potatoes per person?Yes I am young and yes I am just learning how to cook, be gentle! Thanks in advance ![]() I don't tend to parboil as they cook quicker than a regular potato. I just cut them into wedges and toss with a little olive oil and salt & pepper, then onto a baking tray and into a 200c fan oven and roast for 35-45 minutes. I turn it up to 220c for the last 10-15 minutes to crisp up. I only turn them once halfway through. Timings may vary due to how thick your wedges are.
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#4 |
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Forum Member
Join Date: Apr 2008
Posts: 894
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everytime I roast sweet potatoes they go really mushy, nice tasting mush, but not nice and crispy, I know they cook quicker that normal spuds, do they absorb more oil aswell?
Last edited by jemima69 : 10-04-2009 at 17:13. Reason: s on end of oil, shouldn't have been there |
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#5 |
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Forum Member
Join Date: Feb 2009
Posts: 1,432
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I don't know if they absorb more oil, but I think I was a bit of a fool last time because I kept turning the wedges and I may have put a little too much oil on them, so I got an oily mash!
Thanks everyone for your replies, they are in the oven right now so fingers crossed they will turn out ok!! |
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#6 |
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Forum Member
Join Date: Feb 2008
Posts: 272
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They are like butternut squash in that they don't crisp up like roast potatoes. They are really nice though! I cut mine into wedges and spray with Fry Light and then I sprinkle with course ground black pepper. I bake mine on about 190-200 degrees until I can start to see dark edges and the lovely orange spots appearing.
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I didn't boil them first so do I need to do that? Also, how many sweet potatoes per person?
