Baked Sweet Potato Wedges
There was a restaurant in Kits, it’s long gone now, I was so hooked on their sweet potato fries I was convinced they put something in them.
The rest of the food was subpar at best; nonetheless, we practically hung out there every Friday night for those crispy and salty sweet caramelized fries.
Served with a bright peppery aioli with hints of tomato and rosemary, they weren’t like anything I’d had before.
I didn’t go back for few months and then I heard the restaurant had closed, I wish I’d asked for the recipe, but I wasn’t much of a home cook back then.
Sometimes I wonder if my idealist brain has created a far more impeccable sweet potato fry than the actual fries were, which is why none other has come close.
Now I always order sweet potatoes fries if it’s on the menu at a bar or restaurant… comparing and judging and chasing that illusive perfect crispy soft-inside savoury sweet taste.
And then other day I started this quest of creating my own perfect sweet potato fries, the one to knock the other off the pedestal – I don’t know if we’re quite there yet, but these baked sweet potato wedges are a pleasing start.
Sweet delicate wedges with a bit of crunch, tender on the inside and a touch of tomato and rosemary – it’s my little cheer for this lengthy winter we can’t seem to shake.
I used garnet yams for this recipe, which in fact are sweet potatoes and technically not ‘yams’ – these are sweeter and richer in colour than the classic sweet potato, also rich in beta-carotene (vitamin A), and a good source of other excellent vitamins and dietary fiber.
These potatoes are versatile and probably one of the easiest things to make; I cut them thinner sometimes and change up the spices – they make a great side or snack, and are surprisingly very filling, and of course slightly addictive.
Baked Sweet Potato Wedges
- 3 large garnet yams or sweet potatoes, cut into about 1/2 thick wedges
- 1 teaspoon coarse salt, or more to taste
- 2 – 3 tablespoons olive oil or melted coconut oil
- 1 tablespoon tomato paste
- 3 – 4 cloves of garlic, minced (or 1 tablespoon garlic powder)
- 1 tablespoon rosemary (about 1 sprig)
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (or less, I like mine hot!)
- Freshly ground black pepper to taste
- Preheat oven to 400 degrees F., and line a baking sheet with foil or parchment paper (oil lightly if using foil)
- Toss the potatoes in a bowl with the coarse salt and set aside
- In a small bowl, combine olive oil, tomato paste, garlic, rosemary, cumin, cayenne pepper and salt, mix well to combine
- Pour mixture over the potatoes and toss until potatoes are evenly coated
- Place potatoes in a single layer on line baking sheet
- Roast for 15 minutes, check and flip them over, and cook them again for another 10 minutes or until they’re cooked through and a toothpick slips in easily
- Remove from oven and serve with freshly ground black pepper