The secret to perfect sweet potato wedges

Name: The secret to perfect sweet potato wedges
Cook time: 1 h
Yield: 8-10 as a side
Cuisine: Modern Australian,American
Ingredients: 1.5kg sweet potatoes (4-5 medium-large), washed and dried; 50ml extra virgin olive oil; 1 tsp fine sea salt; black pepper; 60g pecans; 4 spring onions, sliced in half lengthwise, then into 4cm lengths (optional)

Helen Goh

November 29, 2024

The sweet potato wedges can be served warm or cold.William Meppem

easyTime:30 mins - 1 hourServes:8-10 as a side

Roasting sweet potatoes brings out their natural sugars and nutty undertones and, at the same time, creates a wonderful contrast between the soft, creamy interior and the slightly crisp, caramelised edges.

Equally good served warm or cold, the potatoes’ natural sweetness and the slight kick from the infused chilli and cinnamon are lovely with both the salty, savoury flavour of the ham and mild, buttery flavour of the baked salmon.

Ingredients

1.5kg sweet potatoes (4-5 medium-large), washed and dried
50ml extra virgin olive oil
1 tsp fine sea salt
black pepper
60g pecans
4 spring onions, sliced in half lengthwise, then into 4cm lengths (optional)

FOR THE DRESSING

50ml extra virgin olive oil
2 fat garlic cloves, thinly sliced
1-2 long, mild, red chillies, thinly sliced
1 cinnamon stick
1½ tbsp maple syrup
1 tbsp sherry or red wine vinegar
1 tbsp lime juice
1 tbsp orange juice
¼ tsp fine sea salt

Method

Step 1
Preheat the oven to 210C fan-forced (230C conventional) and line a large baking tray with baking paper.
Step 2
Without peeling the sweet potatoes, cut them in half, then roughly into wedges about 6cm long and 3cm wide. Place in a large mixing bowl with the olive oil, salt and a good scrunch of black pepper. Toss to combine, then spread the sweet potatoes out on the prepared baking tray. Roast for 30-35 minutes until softened and golden at the edges.
Step 3
Meanwhile, spread the pecans on a tray and place on the rack under the sweet potatoes and toast for 3 minutes, then remove from the oven. Set aside to cool, then chop roughly.
Step 4
While the sweet potatoes are roasting, make the dressing. Combine the olive oil, garlic, chillies and cinnamon stick in a small saucepan and place over medium-low heat. When the garlic begins to take on some colour (about 2 minutes), immediately add the maple syrup, vinegar, lime juice and orange juice. Turn the heat up to medium-high and bring the mixture to a boil, then reduce the heat and simmer gently until slightly syrupy (about 5 minutes). Remove from the heat and stir in the salt. Set aside to cool, then remove the cinnamon stick. If not using on the same day, decant the dressing into a jar or bowl until ready to use.
Step 5
When the sweet potatoes are cooked, remove the tray from the oven and tip the potatoes into a large mixing bowl. Add the spring onions (if using) and toss very gently until just wilted. When ready to serve, spoon over the dressing and toss gently to combine. Transfer to a large serving bowl and scatter the chopped roasted pecans on top.