Comments on: spicy sweet potato wedges + five etceteras

By: Grace

Grace — Mon, 15 Mar 2010 00:22:00 +0000

Made these yesterday. Didn’t have oregano so I used dried thyme instead. Also used corn oil instead of vegetable oil. Made sweet potato wedges and regular potato wedges. They were AWESOME!!! So tasty! So easy to make too! They weren’t even spicy (and I’m a wimp when it comes to spicy food) so I’ll probably increase the hot red pepper flakes next time.

By: Jennifer

Jennifer — Fri, 12 Mar 2010 18:32:08 +0000

These were great! Why on earth have I not thought to roast sweet potatoes before? I cut some in wedges, and some in smaller, 1 inch cubes. Since they don’t crisp up as much, I think I liked the cubes better, because they had more surface area to at least crisp the outside. I used garam masala, cayenne, and steak seasoning for my spices. I will be making these regularly from now on!

By: deb

deb — Thu, 03 Dec 2009 23:51:44 +0000

I’d say they do not get as crispy, but you can roast the heck out of them and they will get crisp edges.

By: Laurie

Laurie — Thu, 03 Dec 2009 23:02:59 +0000

I have made these potatoes twice in the last week, that’s how much I loved them. The first time, for T-Day, they came out more mushy than crispy probably because I crowded them a little in the pans. It didn’t matter though, the flavor was out of this world. The second time, I used fewer and they came out less mushy but still, once they started to get almost too brown, I took them out and they were not exactly crispy. I wonder if it’s the sweet potatoes that can’t crisp up the way other potatoes do? Anyway, they were great and I love them crispy, mushy and everything in between.

By: cakemix

cakemix — Sun, 29 Nov 2009 11:33:18 +0000

I also made this one yesterday and yum…altho as cooking out of the cupboard I had to substitute and use curry powder, but it worked. Thanks again xxx

By: Lenore

Lenore — Sun, 20 Sep 2009 18:27:29 +0000

Wow, finally a recipe for sweet potatoes that actually sounds good! I’m a jewel yam-aholic, but they get kinda mushy inside when roasted. I’m going to add this to my roasted potato rotation.

By: zac

zac — Thu, 10 Sep 2009 16:54:14 +0000

love this blog.
honestly.

no wonder every other food blog has a link to come here! should have done that first and skipped the rest….

By: Nicola

Nicola — Thu, 14 May 2009 12:33:55 +0000

Hey, just found your website when googling for something interesting to do with sweet potatoes. I’ll definitely be trying this for dinner tonight! Fab site by the way ^_^

One thing I would say to the more health conscious amongst you – whenever I roast potatoes or veg of any kind, I always put about 1tbsp oil into a roasting pan and put it in the oven for 5 mins or so before adding the veg and tossing it around. The oil expands when it’s hot so you only need a fraction of the amount – it also helps them go crispy when there’s not so much oil :D

By: DC365

DC365 — Tue, 14 Apr 2009 00:09:46 +0000

Deb. Oh my God, Deb. I just made these, but I swapped out the spices. 2 lbs of sweet potatoes, 3 tbsps of veg. oil, BUT, 1 tsp of garam masala, 1/2 tsp. of smoked spanish paprika, and 1 tsp. of kosher salt.

I am SO VERY HAPPY at this moment.

By: Erin

Erin — Fri, 03 Apr 2009 16:48:05 +0000

These are The-Perfect-Yam-Fries…seriously. I’d been looking for ages for something that stood up to those my bf used to make at his restaurant, and these are finally it.

Might I recommend, for dipping, blending some mayo, minced garlic and a couple of chipotle peppers? Because that’s what heaven looks like to me.