Quicker Roasted Sweet Potato Wedges
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By Appears in Cook's Country February/March 2017
For our roasted sweet potato wedges, we needed to cut the wedges wide enough so that they’d maintain their shape once they were cooked.
WHY THIS RECIPE WORKS
For our roasted sweet potato wedges, we needed to cut the wedges wide enough so that they’d maintain their shape once they were cooked. After a quick toss with olive oil, salt, and pepper and a visit to a hot 450-degree oven, the wedges wer...
