Spiced Sweet Potato Wedges
A fantastic accompaniment to grilled pork or roast chicken, these salty-sweet wedges also make a stealthily healthy snack for ravenous boys. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Used by permission of Artisan Books, artisanbooks.com.
- 2 tablespoons brown sugar
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 medium sweet potatoes, peeled, sliced in half lengthwise, and cut into wedges about 4 inches long
- 1 tablespoon vegetable oil
Preheat the oven to 350 degrees. Cover a rimmed baking sheet with baking parchment or foil.
In a large bowl, combine the brown sugar, salt, cumin, and cayenne. Spread the sweet potatoes on the baking sheet. Drizzle the oil over the wedges and toss to coat.
Transfer the wedges to the bowl and toss completely with the spice mixture to coat each piece. Return the potatoes to the baking sheet and spread out in a single layer.
Bake for 10 minutes. Turn over the wedges. Raise the heat to 400 degrees. Bake for 10 to 15 more minutes, until the potatoes are golden brown and tender.