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Sweet Potato Wedges
Sweet Potato Wedges
Recipe chef is Executive Chef Mike Pritchard in The Groveland Hotel
Recipe courtesy of Groveland Hotel
Recipe courtesy of Groveland Hotel
Ingredients
- 2 tbs olive oil
- 4 small sweet potatoes
- 2 tsp paprika
- 1/2 tsp chili powder
- 1 tbs fresh thyme, chopped
- Salt & Pepper
Preparation
Preheat oven to 450 degrees. Pour enough oil in a large roas pan to just cover bottom. Place in oven for 2 minutes.
Rinse and dry sweet potatoes. Cut each into 8 long wedges. Carefully spoon into hot oil. Bake on top rack for 10 minutes then turn potatoes over and bake 10 more minutes until gold and crispy and cooked all the way through.
Mix spices together. Using a slotted spoon, transfer potatoe dish. Mix with spice mixture, adjusting salt as needed.
Rinse and dry sweet potatoes. Cut each into 8 long wedges. Carefully spoon into hot oil. Bake on top rack for 10 minutes then turn potatoes over and bake 10 more minutes until gold and crispy and cooked all the way through.
Mix spices together. Using a slotted spoon, transfer potatoe dish. Mix with spice mixture, adjusting salt as needed.
