Sweet Potato Wedges

Sweet Potato Wedges

Sweet Potato Wedges

 

There is often much confusion between sweet potatoes and yams.  Both are traditionally called “sweet potatoes,” although they are not from the same plant family.  Actual sweet potatoes have an off-white-ish color and the texture of a baked potato when cooked, yet they are very sweet tasting.  Yams, also “sweet” tubers, tend to be more bright orange in color, with a starchy texture and a slightly higher sugar content.  (See here for more info.)  I made these tasty tater wedges using the yam variety of “sweet” potato, but I’m guessing that an experiement with the other variety would also turn out well.

 

Wash a medium-sized yam or sweet potato and cut off the ends, leaving the skin intact.  With a sharp knife (be careful here!), slice the potato in half and then into wedges no more than 1-inch thick.  Drizzle 2 tablespoons of olive oil into a baking dish and preheat the oven to 350 degrees F.  Place the potato wedges in the pan and toss lightly to coat with oil.  Sprinkle with sea salt.  Bake for about 45 minutes, testing with a fork for desired softness.  Allow to cool slightly (10 minutes), then eat em’ while they’re hot! 

 

This recipe makes for a simple, inexpensive snack or side dish that will also satisfy your sweet tooth in a healthy way.  In this economy I am working overtime, and simple, cheap, satisfying and healthy is what I’m after!  Enjoy:)

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