sweet potato wedges

Sweet potatoes cut into wedges and slow-cooked with holiday flavors.

Slow Cooker Sweet Potato Wedges

lbs. sweet potatoes (I use red garnet)

butter

orange juice

Tbsp. brown sugar

cinnamon

nutmeg

salt

Wash and dry your sweet potatoes. Cut the sweet potatoes into wedges, keeping the skin on. To cut the sweet potatoes, cut down the center lengthwise. Then place the sweet potatoes on their flat sides. Cut into wedges. Cutting the sweet potatoes will take some strength for they are on the harder side, be careful not to cut yourself. Add to the slow cooker.

Pour over the melted butter and orange juice. Sprinkle over the brown sugar, cinnamon, nutmeg and salt.

Toss the wedges around in the seasoning, butter and juice to evenly coat.

Place the lid on the slow cooker.

Cook on HIGH for 4 hours or LOW for 6-7 without opening the lid during the cooking time.

https://www.youtube.com/watch?v=rWo3IYDnL4M

SLOW COOKER SWEET POTATO WEDGES

--------------Click on "SHOW MORE" to see the FULL RECIPE--------------
I love making sweet potatoes in my slow cooker! They can be made in so many ways. Try these wedges ASAP!

RECIPE:

INGREDIENTS:
3 lbs. sweet potatoes I use red garnet
1/4 cup salted butter melted
1 cup orange juice
2 Tbsp. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

SLOW COOKER SIZE: 3-quart or larger

INSTRUCTIONS:
Wash and dry your sweet potatoes. Cut the sweet potatoes into wedges, keeping the skin on. To cut the sweet potatoes, cut down the center lengthwise. Then place the sweet potatoes on their flat sides. Cut into wedges. Cutting the sweet potatoes will take some strength for they are on the harder side, be careful not to cut yourself. Add to the slow cooker.
Pour over the melted butter and orange juice. Sprinkle over the brown sugar, cinnamon, nutmeg and salt.
Toss the wedges around in the seasoning, butter and juice to evenly coat.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or LOW for 6-7 without opening the lid during the cooking time.

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-sweet-potato-wedges/

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

Slow Cooker Sweet Potato Wedges {Healthyish side dish!}

These roasted sweet potato wedges are a slam dunk! Make 'em baked as a side dish or load them with chili as a tasty dinner.

Sweet Potato Wedges (Perfectly Roasted!)

garlic powder

oregano

sweet potatoes, small to medium sized (size is important!*)

olive oil

serve

In a small bowl, mix the spices and salt together. (Variation: If you want a crispier sweet potato wedge, add 3 tablespoons cornstarch here.) Wash the sweet potatoes, keeping the skins on. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges (see this video, but cut them in half). In a large bowl, mix the potatoes with the olive oil and spices. 

Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir). 

These air fryer sweet potato fries are quick cooking and become perfectly crispy, making for a healthier alternative to French fries!

Air Fryer Sweet Potato Fries

sweet potato

olive oil (5 mL)

Cut: To cut traditional fries, cut your sweet potato lengthwise into thin planks, and cut each plank into strips. To cut sweet potato wedges, cut your sweet potato in half lengthwise. Cut in half lengthwise again, then cut each of those halves in half again. (Each potato should make 8 wedges, though you can cut them down smaller if your sweet potato is large).

Soak: Soak fries in cold water for 30 to 60 minutes (or as long as 8 hours) before air frying*.

Dry: Drain and pat dry sweet potato wedges. Add to a bowl, then drizzle with vegetable oil (about 1 teaspoon per potato) and a pinch of salt, tossing to coat.

Air Fry: Add fries to your air fryer, spread out in as single of a layer as possible. Cook at 390°F (200°C) for 15 to 20 minutes, shaking every few minutes to evenly cook.

Crispy Sweet Potato Wedges with Garlic Avocado Aioli are crunchy on the outside and buttery soft inside. The perfect side dish or snack! 

Crispy Sweet Potato Wedges with Garlic Avocado Aioli

potatoes,

corn starch, ((cornflour))

sweet paprika

onion powder

Cayenne pepper

red chilli powder, ((OPTIONAL))

thyme

Sea salt, (to taste (after baking))

avocado

egg mayonnaise

garlic, (minced)

lemon juice

Arrange oven racks to the upper level of your oven.

Place sweet potatoes in a large bowl and cover with cold water. Allow them to soak for just over 1 hour.

When ready to bake, preheat oven to 450°F (230°C). Lighlty grease 2 baking sheets with nonstick cooking oil spray or brushed with oil. Place baking sheets into the oven to preheat.

Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.

Spoon corn starch into a large zip-lock (or plastic) bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.

Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings (DO NOT ADD SALT). Toss well to evenly coat.

Carefully remove pre-heated oven trays from the oven and arrange wedges in a single layer with plenty of space between them (at least 1/2-inch or 1cm gaps).

Bake for 15-20 minutes. Remove trays from the oven and test wedges with a fork. If they are just tender; flip them into a single layer again with plenty of space between them. Return wedges to the oven and bake for a further 5-10 minutes, until tender-crisp.

Turn oven heat off oven and leave oven door ajar allowing the wedges to dry out slightly and crisp up in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.

SWEET POTATO WEDGES:

Combine the avocado, mayonnaise, garlic and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy. (Scrape the sides with a spoon and blend for a further 10 seconds if needed). Season with salt to your taste. Sprinkle wedges with a generous amount of salt and serve with Aioli.

AVOCADO AIOLI:

Air Fryer Sweet Potato Wedges are the perfect snack or side dish.  They&#x27;re crisp on the outside and tender on the inside.  These quick and easy homemade sweet potato wedges will be a hit with the whole family!

Air Fryer Sweet Potato Wedges

Sweet Potatoes, skin on, washed & cut into wedges

Corn Flour / Corn Starch

Paprika

tbsps Olive Oil

Salt,

Place sweet potato wedges into a large mixing...

Place sweet potato wedges into a large mixing bowl, then add corn flour / starch, paprika and olive oil. Mix well to combine.

Place wedges in a single layer in the...

Place wedges in a single layer in the air fryer basket or rack, ensuring they aren't touching.  Cook on 200C / 390F for 20-25 minutes, flipping the wedges over half way.  The wedges are done when they are golden and crisp.

Transfer to a plate and salt generously. Serve...

Transfer to a plate and salt generously. Serve immediately.

30-minute roasted sweet potato wedges with creamy "no-honey" mustard dipping sauce! Savory, sweet, and so healthy and delicious.

Sweet Potato Wedges with No-Honey Mustard Sauce

Tbsp avocado oil oil

tsp sea salt

black pepper

Tbsp spicy mustard

salt and pepper

almond milk

Preheat oven to 400 degrees F (204 C) and grease a baking sheet.

Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded or increasing batch size, use two or more baking sheets).

Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.

While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.

Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.

Roasted sweet potato wedges with Asian peanut sauce, quinoa, and fresh herbs makes the humble root vegetable feel downright indulgent. Enjoy this plant-based, gluten free recipe as a main, starter, or side dish.

Roasted Sweet Potato Wedges with Asian Peanut Sauce

potatoes

Tbsp. olive oil

kosher salt

peanut butter

lime juice

brown or coconut sugar

tsp. reduced-sodium soy sauce

fish sauce

sriracha chili sauce

unsweetened coconut or cashew milk (plus 1 to 2 Tbsp.)

quinoa

mint (basil, or green onion

Preheat oven to 425°F. Spread sweet potato wedges in a single layer on a rimmed baking sheet, avoiding overlap. Toss evenly with oil and salt. Bake for 35 to 40 minutes, tossing once halfway through, watching closely to prevent burning. Transfer to a serving platter.

Combine peanut butter, lime juice, sugar, soy sauce, fish sauce, sriracha, and 1/4 cup nut milk in a bowl; stir with a whisk. Whisk in 1 to 2 additional Tbsp. of milk, until desired consistency is reached. Drizzle peanut butter sauce over sweet potatoes. Garnish with fresh mint, basil, or green onion.

Learn how to bake sweet potato wedges so they aren’t soggy! This is the ultimate recipe if you’re looking for crispy sweet potatoes wedges that are full of flavour. They are oven baked, and a much healthier alternative to the deep-fried restaurant version, yet just as satisfying!

The Best Baked Sweet Potato Wedges (Not Soggy!)

sweet potatoes ((medium size))

avocado oil

tsp ground pepper

tsp chili flakes

coconut yogurt

tsp apple cider vinegar

dill

paprika

pepper

Preheat oven to 450F/230C. Line two baking sheets with parchment paper.

Slice the sweet potatoes in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Place in a large mixing bowl.

In a small bowl, mix together the oil, thyme, salt, garlic powder, onion powder, pepper and chili flakes. Pour over the wedges and toss to combine.

Arrange the sweet potatoes onto the baking sheets, ensuring there is adequate space between each, and they are not over-crowded. Bake in the oven for 20 minutes, then remove from heat and flip the potatoes to roast the other side, bake for an additional 15 minutes, or until crispy and golden.

Prepare the ranch dip: In a small bowl, combine the coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika and pepper. Mix to combine.

Transfer the sweet potatoes to a bowl and serve along with the ranch for dipping.

Oven roasted sweet potato wedges are quick and easy to make. They go so well with cranberry dip or serve them as a side with any meat. A flavorful side or snack!

Oven Roasted Sweet Potato Wedges

Large Sweet Potato ((600 grams), See note 1)

Extra Virgin Olive Oil

Garlic

Rosemary

Oregano

Salt

Black Pepper

Preheat the oven to 400°F/200°C.

Wash the sweet potato thoroughly under running water, making sure to remove any dirt. Trim off the ends.

Cut it in half crosswise. Place each half onto a chopping board (the wide side down) and cut it into quarters. That way the potato stands on the chopping board without moving which makes it easier to cut them through. Place the quarters (thick wedges) onto a chopping board skin side down, cut each in half again and you are done!

Transfer the wedges into a large mixing bowl. Add the rest of the ingredients and toss the wedges well making sure every single one is covered with the seasoning.

Transfer them onto a baking tray lined with baking parchment and spread them around.

Bake them in a preheated oven at 400°F/200°C for 20 minutes or until they are cooked through.

Serve as a side or with a dip of your choice.

Here I&#039;ll give you some simple tips and tricks to getting delicious baked sweet potatoes that are actually crispy!

Crispy Baked Sweet Potato Wedges

2lb / 1kg small Sweet Potatoes, (scrubbed if needed)

tbsp Olive Oil

tbsp Cornstarch/Cornflour

tsp Chipotle Powder ((can sub Chilli Powder, spice level to preference))

tsp Garlic Powder

Salt, (to taste)

Slice a sweet potato in half, then divide those halves into 2 or 3 wedges. You don&#039;t want massive wedges, skinnier ones will crisp up better. Repeat with all potatoes.

Place all your wedges into a bowl of cold water, give them a swish around with your hand and allow them to soak for at least 30mins, but the longer the better. This will pull out the starch from the potato and prevent them from going gloopy in the centre once baked.

Drain away water and thoroughly dry the wedges. If you have the time/patience I recommend doing this one by one to really ensure they dry. This is a crucial step - if the wedges are at all wet they will steam in the oven and come out soggy.

Place wedges in a large zip lock bag and add 1 tbsp cornstarch/cornflour. Zip the bag up and give it a mix around to completely and evenly coat the wedges. Shake out excess cornstarch/cornflour (should only be a very thin coating). Zip open then add 3 tbsp olive oil and 1 tsp chipotle (or chilli) powder, paprika and garlic powder. Give them another mix around and ensure they&#039;re evenly coated. Don&#039;t add salt at this point.

Evenly space them out on a large sheet pan (make sure it is greaseproof, or lightly oiled sprayed or lined with heavy duty foil - just so they don&#039;t stick to the tray). It&#039;s important they&#039;re spaced out and not touching otherwise they steam and go soggy. Use two trays if you have to.

Pop in the oven at 205C/400F for 40mins, or until soft through the centre and crispy on the outside. Ensure you take the tray out half way, flip the wedges and turn the tray around. All ovens are different and cooking times will depend on the size of your wedges so just be vigilant throughout.

Take out the oven and toss through a good pinch of salt. This will draw out the final bit of moisture. Enjoy with your favourite sandwich!

https://www.youtube.com/watch?v=yox5VDn1jZ4

Here I’ll give you some simple tips and tricks to getting delicious baked sweet potatoes that are actually crispy! Chris x

FULL WRITTEN RECIPE HERE: https://somethingaboutsandwiches.com/crispy-baked-sweet-potato-wedges/

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These Sweet Potato Wedges have a delightful combination of smoky, spicy, and savory flavors and will quickly become a favorite snack or side dish in your home. They are cooked in the air fryer for optimal speed and crispiness.

smoked paprika

cumin

cayenne pepper

Salt and black pepper

cornstarch

parsley (chopped (for garnish, optional))

Preheat your air fryer to 400°F for 3 minutes.

Wash the sweet potatoes and cut them into wedges. Try to make them as uniform in size as possible, so they cook evenly.

In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, cumin, onion powder, cayenne pepper, salt, and black pepper. Toss the sweet potato wedges in this seasoning mixture, ensuring they are evenly coated. Sprinkle on the cornstarch and toss.

Place the seasoned sweet potato wedges in the preheated air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.

Cook for 18-20 minutes, flipping the wedges halfway through the cooking time. The exact time will depend on the thickness of your wedges and the air fryer model. The wedges should be golden brown and crispy on the outside and tender on the inside.

Remove the sweet potato wedges from the air fryer and let them cool slightly. If desired, garnish with fresh chopped parsley.

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