Name: Allspice-Thyme Roasted Sweet Potato Wedges
Total time: 1 h 30 min
Yield: Serves 4 to 6
Ingredients: 3 medium sweet potatoes (about 2 pounds), peeled; 1 tablespoon vegetable oil; 2 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 teaspoon ground allspice; 3/4 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper

Why This Recipe Works

Elevating our Allspice-Thyme Roasted Sweet Potato Wedges on a wire rack helped to dry them out instead of letting them roast in their own juices, which yielded wet and soggy sweet potatoes. To crisp them even more, we used a preheated baking sheet for the second phase of cooking. Left unpeeled, our sweet potato wedges became tough and leathery. Ridding the potatoes of their chewy skins solved the problem.

Before You Begin

Let the potatoes cool for 10 minutes after the first bake before tossing with the oil (hot potatoes will stick to the pan).

Instructions

BAKE POTATOES Adjust oven rack to middle position and heat oven to 325 degrees. Cut each potato in half crosswise, then cut each half into 6 to 8 wedges. Arrange wedges on wire rack set inside rimmed baking sheet and bake until just tender, about 30 minutes. Remove potatoes from oven and increase heat to 475 degrees. Wipe off baking sheet and return to oven. Cool potatoes on wire rack 10 minutes.

BROWN POTATOES Gently toss potatoes with oil, sugar, salt, pepper, allspice, thyme, garlic, cinnamon, and cayenne pepper in large bowl. Remove baking sheet from oven. Arrange potatoes in single layer on hot sheet and roast, flipping once, until deep golden brown, 15 to 20 minutes. Serve.