Sweet Potato Wedges

I make sweet potato fries often, since my daughter and I have loved them for years. I’ve made them with some of the spices and herbs suggested in this recipe, including the chili, but usually with other spices at the same time. I made a half recipe of these for myself since hubby doesn’t like them. They were heavenly, as expected. I did just use chili powder and the salt instead of trying one of the other seasonings, and I was a happy girl. I love the technique of mixing the chili, salt and olive oil together and brushing on the wedges, since this gives an even coating to all of them. Simple, but hadn’t occurred to me since I usually just toss them in the oil and sprinkle on whatever seasonings I plan on using. I like the brushing method better, and will do that from now on. 25 minutes was the perfect time, and I chose to not turn half way through to get the flesh blistered and golden brown, as suggested by the author. I was surprised to see the author suggest ketchup for dunking, since my family makes fun of me for eating sweet potato fries with ketchup. My daughter eats mayonnaise on hers. Give these a try. I don’t think you’ll be disappointed, no matter what you choose for your dunking.