Baked Sweet Potato And Chile Wedges Recipes

ONE PAN SWEET POTATO WEDGES

Steps:

• Spread the wedges on a baking tray, lined with foil paper.
• Pour olive oil and sprinkle paprika, salt, pepper, Italian seasoning and toss everything together until wedges are fully coated.
• Spread them out on the tray.
• Bake at 450 degrees F for 30 minutes.
• Then, broil for about 5 minutes or until tops of wedges are golden brown and crispy.
• Garnish with freshly parsley or basil. Enjoy!

SWEET POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash sweet potatoes. Slice in half, then into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 30-40 minutes.
• Enjoy!

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

CHILI-SPICED SWEET POTATO WEDGES

Steps:

• Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.

ROASTED POTATO WEDGES AND CHILI

Steps:

• Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
• Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
• Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

OVEN FRIED SWEET AND WHITE POTATO WEDGES

Steps:

• Preheat oven to 450° and spray baking sheet with non stick spray.
• Cut each potato into 8 wedges, making them all about the same size.
• Place in a large bowl and toss with paprika, salt and pepper, then add olive oil and toss again.
• Spread onto baking sheet and roast for 20 minutes.
• Turn and bake for an additional 10 to 15 minutes or until golden brown.
• Serve immediately.

ROASTED SWEET POTATO WEDGES WITH SMOKED CHILE CREAM

Steps:

• Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper.
• Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.