Comments on: spicy sweet potato wedges + five etceteras

By: Negative Nancy

Negative Nancy — Wed, 26 Oct 2011 16:28:36 +0000

I’m SO late to this party! But! I read elsewhere that tossing sweet potatoes with oil then _cornstarch_ works wonders for crisping skinny SP fries. Do you think that might work for wedges too, not just skinnies?…

By: Anna

Anna — Sun, 18 Sep 2011 02:07:34 +0000

PS.
I left them in and I think they are getting crispier looking .. maybe it’s my imagination.

By: Anna

Anna — Sun, 18 Sep 2011 02:06:28 +0000

I just made these. I did not have fennel seed so I hope that did not make a big difference although I suspect it made one somewhat. I have not tried them yet. They do not look crispy but I had them on foil so maybe that was not the right thing to do. I have a question. Do I leave these in the oven after I turn them off or take them out right away? Globally is there any kind of product that is left in the oven after you turn the oven of for any kind of purpose? What’s the general rule?

By: Stefanie (radieschen:lespetitsradis)

Stefanie (radieschen:lespetitsradis) — Wed, 24 Aug 2011 23:23:49 +0000

Thank you for the recipe! About two years ago, my boyfriend and I were invited for a whiskey tasting and prepared these wedges for the first time at our friend’s house. Since we arrived a bit late, the other guests had already eaten quite a bit in order to be prepared for the whiskey. Some of them tried the wedges, but somehow, the two of us ended up with the bowl and a small bowl of sour cream on the sofa and finished them all by ourselves. Once we had gotten started, we didn’t insist on offering them to anyone else anymore… They were delicious.
Thanks to this evening, I now know that I like sweet potatoes and whiskeys from the isle of Islay. I have tried Caol Ila, Lagavulin and Laphroaig so far.

By: dave

dave — Sun, 24 Apr 2011 01:34:33 +0000

Very nice. I’ve been trying to find a recipie that cooked sweet potato pieces just right, and this was the one. I cut a corner and used ground coriander and cayenne pepper instead of whole seeds and flakes.

By: Benthe

Benthe — Fri, 22 Apr 2011 16:56:08 +0000

I had sweet potato fries a few days ago, gosh, it is soo delicious!

By: kvnsgrl

kvnsgrl — Tue, 19 Apr 2011 21:00:01 +0000

I adore these sweet potatoes! Just wanted to let you know that the flavor is enhanced amazingly with the addition of garlic. I used garlic powder, but I’d also love to try it with fresh.

By: joant

joant — Mon, 10 Jan 2011 23:10:38 +0000

Delish. Thanks, Deb. If you place your tray in the oven to get hot first….it helps to get the potatoes crispy. BTW – I also had your eggplant salad toasts over the weekend – AGAIN – minus the toasts. Awsome!

By: Bradley

Bradley — Tue, 04 Jan 2011 19:49:53 +0000

Made these sweet potatoe fries last night. Awesome! Had them with roasted game hens that I brined in Schlafly Coffee Stout and rubbed with a Java rub……mmmm, great combo! I can definitley see these potatoes in my near future:)

By: Michael

Michael — Thu, 16 Dec 2010 07:34:07 +0000

I had some sweet potatoes that needed to be eaten and found this recipe. I did not have all the spices necessary for this exact recipe so I decided to use it for inspiration with some of the spices I did have on hand. I ended up making three varieties – one with creole/red pepper/oregano, another with allspice/pumpkin pie spice/a dash of sugar, and lastly one with Old Bay seasoning. They all turned out great. I have a hard time choosing my favorite but I must say the allspice mixture melded well with the sweetness of the potatoes.