Monday, March 27, 2017

Spicy Sweet Potato Wedges


Carol was telling me how to make her new favorite sweet potatoes. "Cut them up like Jojos at the convenience store."

Okay, what? Since when has Carol bought Jojos at the convenience store? Also, what was she even talking about?

She meant wedges. Leave the skins on. Toss with olive oil, then salt (plenty) and cumin (generously). Roast at 425 on a parchment-paper-lined cookie sheet for about 50 minutes.


8 comments:

Sara Boyle said...

I do mine with a mixture of cinnamon and chili powder. 50/50. yum! I'll have to try the cumin instead.

Kateri Scott said...

Yum! I just bought some purple sweet potatoes. Some may just have to turn into these.

Margo said...

LOVE when sweet potatoes are treated in a savory manner!
Also, it's still unclear to me: what are jojos at a convenience store? Maybe a regional thing :)

affectioknit said...

...they look delicious!

~Have a lovely day!

Lisa said...

I once tried cutting a raw sweet potato. Either I am weak, or my knives aren't sharp enough - probably both - but it was like. a. rock. I haven't tried since. I just boil them or roast 'em whole.

Lisateresa

Polly said...

We roast sweet potato slices or pieces all the time (ALL. THE. TIME.) but never have I ventured into leaving the skins on them!! I might try it. I always leave skins on regular potatoes, but those skins seem so much thinner!

Anonymous said...

These are also good with smoky paprika sprinkled on instead of the cumin. Leaving the skin on is vital! -Carol

Running with a sharp pencil said...

I made these tonight, but a little chili powder instead of cumin and some Crazy Mixed Up salt & freshly ground pepper! I mixed the sweet potato wedges with white potato wedges for hubby who doesn't care for sweet potatoes. So Good!

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