Baked Sweet Potato Wedges Recipe

Baked Sweet Potato Wedges
Serves 6 to 8

I spent months trying to make sweet potato fries, before I realized that I just didn’t feel that immersing them in oil enhanced the texture or flavor. I wanted to make something simpler and more healthful but still delicious, and this is it. I like these with a side of buttermilk dress­ing. It makes a cool, creamy contrast to balance the spicy flavors of the sweet potatoes.

3 lb. red-skinned sweet potatoes, scrubbed and unpeeled
Kosher salt
2 Tbsp. olive oil, plus more if needed
2 tsp. Creole Spice Mix (recipe below)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Prick each sweet potato several times with a fork and put on the prepared baking sheet. Bake until tender when pierced with a fork, about 30 minutes. Remove from the oven and let cool slightly.

Cut each sweet potato lengthwise into 1-in wedges.

Arrange wedges on one layer on the baking sheet and season with salt, the olive oil, and the Creole Spice Mix. Bake an additional 5 minutes, then flip the wedges and bake another 5 to 7 minutes, until crisp and slightly browned.

Arrange the wedges on a serving platter and serve immediately.

Creole Spice Mix
Makes about 1 ½ cups

3 Tbsp. kosher salt
3 Tbsp. herbes de Provence
3 Tbsp. ground cumin
1/3 cup cayenne pepper
¼ cup freshly ground black pepper
¼ cup sweet paprika

In a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (To make ahead, store in an airtight container for up to 6 months.)

Excerpted from Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland by Tanya Holland (Chronicle Books), 2014.

More from Tanya Holland:
The Brown Sugar Kitchen Cookbook
Buttermilk Fried Chicken
Sweet Potato Scones with Brown Sugar Icing