I love it when this happens: my mom emailed me this recipe in the nick of time for dinner last night … AND, I had all the ingredients on hand. Woohoo, score!
These were delicious. Family and houseguests ended up squabbling over the last few bits in the pan, a sure test of appeal.
Here’s the original recipe:
Maple-glazed Sweet Potato Wedges
3 sweet potatoes, about 1-1/2 lbs
2 Tablespoon pure maple syrup
1 Tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon chopped fresh rosemary
Cut the sweet potatoes lengthwise into uniform wedges, about 1 in. wide. Whisk together the other ingredients, then add the potatoes and toss to coat.
Arrange wedges in a single layer in a roasting pan, or on a baking sheet and drizzle with any maple syrup mixture remaining in the bowl.
Roast 20 min. at 450. Remove pan from oven, and carefully turn wedges over. Continue roasting until fork tender, about 15 min. Taste and adjust seasoning. Serve warm.
Our rosemary plant froze to death during this month’s Arctic cold snap, so I used dried rosemary, in the same quantity because I really like rosemary. Then I also added 1/2 teaspoon of crushed red pepper flakes. I love the combination of sweet & hot.
I planned to cook these at the same time & at the same 375 degree oven temp as my chicken pieces. So I cut the sweet potatoes into 1/4” thick slices instead of 1” thick wedges, so they’d cook faster. I took them out after 45 minutes when they were thoroughly cooked & starting to blacken just a bit around the edges. Yum.
- Do you know the difference between sweet potatoes and yams? Kind of a trick question, but this article from Self spells out the nutritional data.
- I always use the darker “Grade B” maple syrup for dishes like this. It’s too strong for pancakes, but adds more flavor to baked goods, including breads.