Crispy-coasted oven-roasted sweet potato wedges from Cravings - Hungry for More (page 120) by Chrissy Teigen

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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

  • anya_sf on April 07, 2019

    I did not have rice flour, but cornstarch worked fine. I don't normally love sweet potato fries, but these were pretty good. The bites with the most coating were best. The fries definitely benefited from extra Lawry's at the end. They were soft in the middle just like you'd expect sweet potatoes to be, so don't expect the fluffy goodness of French fries.

  • BethNH on March 04, 2019

    I'm not really a fan of sweet potatoes but my son is. I made these to serve with the shake&bake chicken from the same book. I didn't find that they ever got crispy - even with extra time in the oven. I would have enjoyed them more if they had been more crispy. My son and husband thought they were very good.

  • Zosia on October 16, 2018

    I used a Cajun spice blend so the flavour profile was a little different but they were still very tasty and the coating was crisp, even with cornstarch. They were already nicely browned after only 8 minutes, so I baked another 8 min on the second cut side, and an additional 4 on the skin side. They weren't as soft as described, but like southerncooker, it's the way I prefer them. I served them with the Shake & Bake chicken from the same book.

  • southerncooker on October 04, 2018

    Crispy and delicious but soft in the middle. I actually like mine a little firmer in middle but the crispy makes up for the softness. Don't judge, I dip mine in ketchup.

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