Sweet Potato Wedges

1. 1

   Heat the oven to 400F.

2. 2

   In a large saucepan set over high heat, heat the vinegar, sugar, butter, salt, red pepper flakes, and 2 tablespoons water to boiling.

3. 3

   Remove the pan from the heat, add the potato wedges, and toss to coat with the mixture.

4. 4

   Spread the potato wedges evenly on a foil-lined rimmed baking sheet.

5. 5

   Roast, turning the wedges occasionally, for 45 minutes or until the potatoes are very tender and the glaze thickens.

6. 6

   Remove from the oven and sprinkle the potatoes with additional salt, if desired.

7. 7

   Let cool slightly before serving.

8. 8

   In 1987, Civil War buff and sweet-potato advocate Larry Rolston named this variety for Louisiana Confederate general P. G. T. Beauregard.

9. 9

   Rolstons development of a high-yield and disease-resistant strain played a large role in revitalizing the sweet-potato industry.

10. 10

    After harvest, sweet potatoes are allotted a curing time to allow any nicks to heal before shipping to market.

11. 11

    Starch is also then converted to sugar, improving the flavor.

12. 12

    The curing time can be as short as ten days in warm temperatures or as long as three weeks if it is cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.