Dinner Tonight: Maple-Glazed Sweet Potato Wedges

The fiancée was all against this recipe from the get go. With thoughts of candied yams dancing in her head--thoughts not completely out of line, considering it had an optional marshmallow addition--she persistently asked if I was sure I wanted to make this. Why such hate? We've been eating such great dishes with sweet potato I bet she didn't see any need to dump loads of sugary sweetness all over the already sweet ... potato.

I knew I was in good hands because I had Barbara Kafka backing me up. Her influential roasting book loves to set the temperature high--usually 500 degrees Fahrenheit--which also means these sweet potato wedges finish quickly. The heat also makes them nice and crisp, much like sweet-potato fries. And the glaze is just that, a fine coating that doesn't overwhelm the dish.

Maple-Glazed Sweet Potato Wedges

Adapted from Barbara Kafka's Vegetable Love

Dinner Tonight: Maple-Glazed Sweet Potato Wedges

About This Recipe


  • 1 1/2 pounds sweet potatoes, peeled
  • 3 tablespoons butter
  • 3 tablespoons maple syrup


  1. 1

    Preheat the oven 500°F.

  2. 2

    Cut the peeled sweet potatoes into wedges, as uniform as you can make them.

  3. 3

    Melt the butter. Coat the wedges in the liquid butter.

  4. 4

    Place the wedges in a small baking pan and set in the oven. Cook for 15 minutes. Pour the maple syrup on top and cook for another 15 minutes.


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