Caramelized Sweet Potato Wedges Recipe
The flavor of this Caramelized Sweet Potato Wedges recipe has played on my senses so much that I hardly ever go for any other Caramelized Sweet Potato Wedges recipe. The marriage of the irresistible flavors of Vegetable with other ingredients is the secret to this Caramelized Sweet Potato Wedges. It is an ideal Side Dish. Is it you or the aroma of Caramelized Sweet Potato Wedges that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
5 tablespoons unsalted butter
4 large dark-orange-fleshed sweet potatoes (probably labeled "yams"; about 4 pounds total), peeled, cut crosswise in half, and cut then into 1/2 inch wedges
3/4 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon salt
Directions
Set a rack in the center of the oven and a second rack in the upper third.
Preheat the oven to 400°F.
Coat a 9-by- 13-inch baking pan with 1 tablespoon of the butter.
Put the sweet potatoes in a large mixing bowl.
In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat.
Add 1/4 cup of water, the brown sugar, cinnamon, nutmeg, ginger, and salt.
Bring to a simmer, stirring constantly, and cook just until the sugar has dissolved.
Pour evenly over the potatoes and toss to coat well.
Arrange the sweet potatoes in the prepared baking pan, and cover the dish tightly with foil.
Bake in the center of the oven until the sweet potatoes are tender when pierced with a fork, about 45 minutes.
Uncover, raise the oven temperature to 475°F, and baste the sweet potatoes.
Bake them in the upper third of the oven until the syrup thickens and the potatoes caramelize at the edges, about 20 minutes longer.
Preheat the oven to 400°F.
Coat a 9-by- 13-inch baking pan with 1 tablespoon of the butter.
Put the sweet potatoes in a large mixing bowl.
In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat.
Add 1/4 cup of water, the brown sugar, cinnamon, nutmeg, ginger, and salt.
Bring to a simmer, stirring constantly, and cook just until the sugar has dissolved.
Pour evenly over the potatoes and toss to coat well.
Arrange the sweet potatoes in the prepared baking pan, and cover the dish tightly with foil.
Bake in the center of the oven until the sweet potatoes are tender when pierced with a fork, about 45 minutes.
Uncover, raise the oven temperature to 475°F, and baste the sweet potatoes.
Bake them in the upper third of the oven until the syrup thickens and the potatoes caramelize at the edges, about 20 minutes longer.
