Roasted sweet potato wedges from Cook’s Country Magazine, Feb/Mar 2017 (page 29)

  • sweet potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on August 07, 2017

    These were bland and really limp. The skins were tough and basically inedible.

  • Analyze on March 31, 2017

    We LOVED these! They have an older version of the recipe (2010) where they have you peel the sweet potatoes, use half the oil, use vegetable oil vs. the EVOO here, and use a bit of sugar, with a different roasting method. I actually made both recipes at the same time (I have a double oven), and this newer version was by far our favorite. It's healthier due to the skins being on (er, except for the oil being doubled), much easier, and in my opinion was about 5x tastier. Highly recommended!!!

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