Roasted Garlic & Thyme Sweet Potato Wedges

by Jennifer on May 27, 2009

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I have already shared ‘Mommy Fries’ with you and now it is time to share ‘Mommy Wedges’. I switch it up now and then to be creative and try different flavors. Since we all love garlic and herbs, I knew this would be a winner. Do not worry about shape, just peel, rinse, and cut into ‘wedge like shapes, toss and bake. Super simple and while they are baking, you can either bake another dish simultaneously or be busy preparing the rest of the meal. Also, make sure the oven is fully preheated or else you may end up with soggy wedges.

If you want to get your kids revved up, just keep telling them you are making wedges or fries and serve them with their favorite sauce. They may give you a look once you place these in front of them but your enthusiasm can help sell them and in our house ‘you must try everything’ and then decide if you do not like them. Be strong. Do you have this rule as well?

2 large sweet potatoes
2 cloves of garlic
1 teaspoon sea salt (or kosher/course salt)
1 teaspoon fresh thyme, chopped
2-21/2 tablespoons extra virgin olive oil
1. Preheat oven to 425 degrees. Place salt and garlic into mortar or bowl and mash together with pestle or fork until a paste like substance is formed. Add thyme, mix well and now add 2 tablespoons of the oil and combine. Set aside
2. Peel, rinse, dry and cut potatoes into wedge like shape, trying to be somewhat consistent in size for baking purposes. Place into a large bowl, add olive oil mixture and stir well so that all wedges are covered. If need be, add an additional 1/2 tablespoon of oil.
3. On a large rimmed baking sheet lined with parchment paper, arrange wedges, in a single layer and roast until browned and tender, 20 to 25 minutes.

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Savoring the Thyme