Back to Sweet-Potato Wedges All Reviews for Sweet-Potato Wedges - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Sweet-Potato Wedges Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 3 sweet potatoes 1 clove garlic 1 1/2 tablespoons olive oil 1/4 teaspoon dried thyme 1/8 teaspoon crushed red pepper 1/4 teaspoon salt

Gallery Sweet-Potato Wedges

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Sweet-Potato Wedges

Sweet-Potato Wedges

Sweet-Potato Wedges

Recipe Summary prep: 10 mins total: 40 mins Servings: 4

Recipe Summary

prep: 10 mins total: 40 mins

Servings: 4

prep: 10 mins

total: 40 mins

prep:

10 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 sweet potatoes 1 clove garlic 1 1/2 tablespoons olive oil 1/4 teaspoon dried thyme 1/8 teaspoon crushed red pepper 1/4 teaspoon salt

Directions

Preheat oven to 400 degrees. Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Crush garlic clove in its skin.

On a rimmed baking sheet, toss sweet potatoes with garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 minutes.

Reviews (5)

 Add Rating & Review     38 Ratings   5 star values:        9    4 star values:        14    3 star values:        11    2 star values:        4    1 star values:        0

Reviews (5)

Add Rating & Review     38 Ratings   5 star values:        9    4 star values:        14    3 star values:        11    2 star values:        4    1 star values:        0

Add Rating & Review

38 Ratings 5 star values: 9 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0

38 Ratings 5 star values: 9 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0

38 Ratings 5 star values: 9 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0

  • 5 star values: 9 4 star values: 14 3 star values: 11 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       06/23/2018   These were perfect. I used some fresh thyme and some dried. So delicious.  

Martha Stewart Member     Rating: Unrated       07/01/2010   Thought this was pretty good. I don't normally like sweet potatoes.  

Martha Stewart Member     Rating: Unrated       03/18/2009   I started making this the first time I saw it prepared by Martha many years ago. It is absolutely one of my favorite dishes. It is a pleasant change to the sweet syrupy sweet potato dishes. The thyme is such a nice flavor with the sweet potatoes. The only alterations I make are; I cube the potatoes so they are easier to eat, and I roast them longer to caramelize them a bit. Make sure to try this dish, it is wonderful!  

Martha Stewart Member     Rating: Unrated       11/29/2007   I am Korean living in Italy. When I was young, my mom prepared it with different style using sugar. In Korea, it is called as "Matang." When frying the wedges of sweet potatoes and becoming hard and light brown coloured, pour sufficient sugars in the skillet. When the sugar is melt over, take out them to the plate. It reminds me my childhood.  

Martha Stewart Member     Rating: Unrated       11/29/2007   I make this stovetop in a skillet. The Sweet Potatoes are more tender crisp than they are when roasted. I omit the red pepper flakes but add a little maple syrup to make a yummy glaze.

    Martha Stewart Member

    Rating: 5 stars 06/23/2018

These were perfect. I used some fresh thyme and some dried. So delicious.

Rating: 5 stars

Rating: Unrated 07/01/2010

Thought this was pretty good. I don’t normally like sweet potatoes.

Rating: Unrated

Rating: Unrated 03/18/2009

I started making this the first time I saw it prepared by Martha many years ago. It is absolutely one of my favorite dishes. It is a pleasant change to the sweet syrupy sweet potato dishes. The thyme is such a nice flavor with the sweet potatoes. The only alterations I make are; I cube the potatoes so they are easier to eat, and I roast them longer to caramelize them a bit. Make sure to try this dish, it is wonderful!

Rating: Unrated 11/29/2007

I am Korean living in Italy. When I was young, my mom prepared it with different style using sugar. In Korea, it is called as “Matang.” When frying the wedges of sweet potatoes and becoming hard and light brown coloured, pour sufficient sugars in the skillet. When the sugar is melt over, take out them to the plate. It reminds me my childhood.

I make this stovetop in a skillet. The Sweet Potatoes are more tender crisp than they are when roasted. I omit the red pepper flakes but add a little maple syrup to make a yummy glaze.

All Reviews for Sweet-Potato Wedges

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sweet-Potato Wedges

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest