Anonymous wrote:Anonymous wrote:Anonymous wrote:My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.
Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.
Thanks - maybe too much trouble for the results….looking to keep the potato side extremely simple
simpified- cook in microwave. baking sheet with foil- either butter pats or olive oil or combo and salt. Put the potatoes pieces on it. Srinklle whatever spices you choose. Stick in oven for 15 minutes-435 or whatever. I turn nothing and don't care if they toush
Anonymous wrote:Anonymous wrote:My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.
Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.
Thanks - maybe too much trouble for the results….looking to keep the potato side extremely simple
Anonymous wrote:My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.
Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.