Roasted Sweet Potato Wedges - Cooks Illustrated - Weight Watcher

1. 1

   Adjust an oven rack to the middle position and heat the oven to 325.

2. 2

   Cut each potato in half crosswise, then cut each half into 6 - 8 wedges.

3. 3

   Arrange the wedges on a wire rack set inside a rimmed baking sheet and bake until just tender, about 30 minutes.

4. 4

   Transfer the rack (with the potatoes still on it) to the counter and let cool for 10 minutes.

5. 5

   Meanwhile, turn the oven to 475.

6. 6

   Wipe off the baking sheet with paper towels and return it to the oven.

7. 7

   Transfer the cooled potatoes to a large bowl.

8. 8

   Gently stir in the oil, sugar, 1/2 tsp salt and 1/4 tsp pepper until the potatoes are well coated.

9. 9

   Remove the baking sheet from the oven.

10. 10

    Carefully arrange the potatoes in a single layer on the hot baking sheet and roast until deep golden brown, 15 - 20 minutes, flipping the wedges halfway through.

11. 11

    Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.