I don't know my limits and I have absolutely no will power. If you don't understand why those two character traits necesitate another recipe involving sweet potatoes, than you need more help than I could possibly ever provide. After about twenty or so fruitless attempts at making sweet potato fries, I gave up and went out to get them (see below). While some might have seen this as a declaration of defeat, the more optimistic among us will have realized (as I eventually did) that it takes only the slightest bit of imagination to turn the homely little fry into something spectacular: the wedge! And so was born my Roast Sweet Potato Wedge recipe, from the same dark land as any other brilliant invention--the brink of total failure.
You Will Need:
1 tablespoon olive oil
1 teaspoon finely ground mustard
3-4 sweet potatoes, medium sized
Salt and pepper to taste
Honey, as much as you can handle
Peheat the oven to 400°F.
Cut the sweet potatoes into wedges of decent size, approximately sixths. Drop them into a large bowl so they can be thoroughly coated with the olive oil, salt, pepper, and finely ground mustard. Arrange the wedges on a pan with a 1/2 inch of breathing room between each one and pop them into the oven. They need to be baked for 45-60 minutes, but the maintenance that occurs during this hour is crucial to the final product. After twenty or so minutes, turn the wedges so that they are able to bake evenly on all sides. Approximately fifteen minutes before they are finished, pull out the pan and squeeze a generous line of honey along the top-most peak of each wedge. Put the potatoes back in the oven, and let them finish baking. (The honey will ooze down the side of the potato as it finishes...think about it.)
Now here comes the empty promise part: I swear that I will post no more recipes related to sweet potatoes or any of their many culinary derivatives. At least for a week. Which means the sweet potato gnocchi recipe is going to have to wait.