roasted sweet potato wedges

• total time: total time 35 minutes

Ingredients

1 sweet potato (12 ounces), unpeeled, cut lengthwise into 1½-inch-wide wedges

1 tablespoon oil

¼ teaspoon table salt

⅛ teaspoon pepper

Directions

1 Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Toss all ingredients together in bowl.

2 Arrange potato wedges, cut sides down, in single layer on prepared sheet. Roast until sides in contact with sheet are dark golden brown and wedges are tender, 20 to 25 minutes. Season with salt and pepper

to taste. Serve.

Notes

why this recipe works We love roasting wedges: They require

minimal prep (no peeling, no fussing over cutting even cubes), and

their generous size gives them eat-with-your-hands appeal. But

while potato wedges feel like a steakhouse side, roasted sweet potato

wedges have a more distinctive-yet still complementary-flavor that also makes them an unexpected match for a wide variety of dishes, or as a savory snack dipped in an herby ranch dressing. And they're oh-so-simple to prepare. With nothing more than olive oil, salt, and pepper and a quick visit to a hot 450-degree oven (you don't even need to flip them!), the wedges become caramelized and sweet on the outside and soft and creamy on the inside. Be sure to scrub and dry the whole potato thoroughly before cutting it into wedges.

kitchen improv

level up Sprinkle with minced fresh cilantro, parsley, or chives or try any of the sauces, butters, rubs,

or salts from pages 68-73.

spice it up Before roasting, toss wedges with your favorite spice blend (barbecue, Latin, curry powder, Cajun, or Old Bay), or give them smoky heat (try smoked paprika or chipotle chile powder), or a warming spice (cinnamon, cumin, or cardamom).