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
- 1 1/2 pounds sweet potatoes, peeled
- 3 tablespoons butter
- 3 tablespoons maple syrup
Preheat the oven 500°F.
Cut the peeled sweet potatoes into wedges, as uniform as you can make them.
Melt the butter. Coat the wedges in the liquid butter.
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.