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Sweet potato wedges

Hostafan1Hostafan1 Posts: 34,889
in The potting shed
I've had sweet potato wedges before but Hubby was wondering if anyone had a nice "recipe" to make them. Some have told me it's hard to stop them going a bit soft and limp. 
Any ideas my lovely foody friends?
Devon.
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Posts

  • DovefromaboveDovefromabove Posts: 88,147
    edited March 2018
    I cut them into wedges, put them into a plastic bag with some sunflower oil, salt, onion powder, paprika ... maybe a few chilli flakes too ... and toss them around so they're all covered and tip them onto a pre-heated baking sheet (one with a shallow raised edge) and bake in a hot oven (180 - 200C) , tossing them around occasionally until they're done.  Serve immediately.
    They don't go as crispy as ordinary potatoes ... I suspect they have a higher moisture content ... but they're delicious. :yum:

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • ObelixxObelixx Posts: 30,090
    I just cut into chunks, not wedges ans sprinkle on olive oil, garlic, s1p and anything else that takes my fancy such as rosemary or thyme or spices like coriander, chili, ras-el-hanout and roast at 200C fan.   They get lovely crusty corners and edges.
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • LynLyn Posts: 23,190
    I’m no domestic goddess, kitchens are not my favourite room so I cheat where I can and use this. 

    Gardening on the wild, windy west side of Dartmoor. 

  • TopbirdTopbird Posts: 8,355
    edited March 2018
    I do a combination of Dove & Obx's versions.

    Cut into wedges, place on a baking tray then sprinkle on a little oil and whatever seasoning seems to suit the rest of the dish - herbs, ras-el-hanout, garlic, etc - always s&p. Usually around 190C fan - depends what else is in the oven.

    I have found that just giving them a quick wash and rub with a scourer is enough to clean them. I don't peel them because we like it when the skins crisp up a bit (like baked potato skins).
    Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
  • JoeXJoeX Posts: 1,783
    It’s very difficult to keep them from going mushy, in my short experience.

    I would tip that you put oil on the tray five minutes before you put the sweet potatoes in - this worked for me, but only once.
  • Hostafan1Hostafan1 Posts: 34,889
    thanks all. I bought a load at waitrose the other day , reduced to 10p a pack so he can experiment.
    Devon.
  • Busy-LizzieBusy-Lizzie Posts: 24,043
    I do as others do, in a plastic bag, but I like them mushy, I squash them into the gravy.
    Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
  • DovefromaboveDovefromabove Posts: 88,147
    Gravy with wedges? 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • ObelixxObelixx Posts: 30,090
    They do make a very good mash.   Boil till soft then drain and leave to steam dry for a while.  Save the water for gravy or to give to houseplants as long as you didn't salt it.

    Grate some garlic into milk and bring it to a simmer.  Add a large knob of salty butter and add to the potatoes before mashing and seasoning to taste.   Yum.  Almost as good as roasted sweet potato.
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • DovefromaboveDovefromabove Posts: 88,147
    Baked in the oven, split open and a knob of butter mashed in with the back of a fork ... wonderful with gammon steak or a pork chop (with a smidgen of maple syrup if you're very bad  B))  Heaven!  

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





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