Sweet-Potato Wedges

These were perfect. I used some fresh thyme and some dried. So delicious.

Thought this was pretty good. I don't normally like sweet potatoes.

I started making this the first time I saw it prepared by Martha many years ago. It is absolutely one of my favorite dishes. It is a pleasant change to the sweet syrupy sweet potato dishes. The thyme is such a nice flavor with the sweet potatoes. The only alterations I make are; I cube the potatoes so they are easier to eat, and I roast them longer to caramelize them a bit. Make sure to try this dish, it is wonderful!

I am Korean living in Italy. When I was young, my mom prepared it with different style using sugar. In Korea, it is called as "Matang." When frying the wedges of sweet potatoes and becoming hard and light brown coloured, pour sufficient sugars in the skillet. When the sugar is melt over, take out them to the plate. It reminds me my childhood.

I make this stovetop in a skillet. The Sweet Potatoes are more tender crisp than they are when roasted. I omit the red pepper flakes but add a little maple syrup to make a yummy glaze.