Baked Black Friday Sweet Potato Wedges for a Festive Treat
There's something joyful about cooking up a storm during the holiday season, especially on Black Friday when the house is filled with the excitement of great deals and the comforting aroma of sweet potatoes baking in the oven. The Baked Black Friday Sweet Potato Wedge Recipe has become a staple in my home, and I bet it will in yours too.
Sweet potato wedges are crispy on the outside, tender on the inside, and subtly sweet, making them the perfect snack or side dish for this bustling day. Whether you're feeding your family, a group of friends, or just yourself after a long day of shopping, these wedges are a surefire hit. Let's dive into this easy-to-make and delicious recipe.
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Tips for Perfect Sweet Potato Wedges
Achieving the Right Crispiness: One key to perfect crispy sweet potato wedges is ensuring they are uniformly sized. This allows them to cook evenly, resulting in that delightful crunch without any undercooked centers. You'll also want to avoid overcrowding the pan, which can cause the wedges to steam rather than bake. A hot oven is critical—set it to at least 425°F to get that crispy exterior while maintaining a soft, tender inside.
Variations to Try: If you want to switch things up, try experimenting with different seasonings. For a spicy kick, add a pinch of cayenne pepper or a teaspoon of chili powder to your seasoning mix. For a sweeter touch, sprinkle some cinnamon and a tad of brown sugar before baking. You can also pair your sweet potato wedges with a variety of dipping sauces like a tangy yogurt dip, spicy sriracha mayo, or a classic ketchup. The possibilities are endless!
Baked Black Friday Sweet Potato Wedges
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper or silicone baking mat
- Tongs or spatula
Ingredients
- 3 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- Optional: fresh parsley for garnish
Instructions
- Preheat your oven: Begin by preheating your oven to 425°F (220°C). A hot oven ensures that your wedges get crispy on the outside while staying tender inside.
- Prepare the sweet potatoes: Scrub the sweet potatoes thoroughly under running water. You can peel them if you prefer, but I love the extra texture and nutrients from the skin. Cut each sweet potato into wedges. Aim for uniform size to ensure even cooking.
- Season the wedges: In a large mixing bowl, combine the olive oil, garlic powder, paprika, black pepper, and sea salt. Add the sweet potato wedges to the bowl and toss them until they are evenly coated with the seasoned oil mixture.
- Arrange on a baking sheet: Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Spread the seasoned sweet potato wedges in a single layer on the baking sheet, making sure they aren't touching. Crowding the wedges will cause them to steam rather than bake.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the wedges halfway through. The wedges are done when they are golden and crispy on the edges.
- Serve: Remove the sweet potato wedges from the oven and transfer them to a serving platter. Sprinkle with fresh parsley if desired for a burst of color and flavor. Serve immediately while they're hot and crispy.
