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- Pre-heat oven to 400 degrees F
- Slice ends off sweet potatoes
- Dice them into wedges evenly sized
- Place sweet potato slices into bowl
- Drizzle with olive oil
*Just enough to for a light coating
- Add 2 pinches each of salt and pepper
- Add 3-4 pinches of cinnamon and half a handful of sugar
- Toss together until all wedges are evenly coated
- Evenly space them on a baking sheet and place in oven
- Cook for about an hour, rotating the wedges every 20 minutes
- For the last 5 minutes, turn the oven to broil
*This gives them a nice golden brown crunch
- Remove from oven, sprinkle a few pinches of salt on top, and let cool
- Serve with a side of caramel sauce or drizzle on top!
Alas, our Thanksgiving cooking streak comes to an end, but don’t get too nostalgic… I saved the best for last!
These (extra) sweet potatoes are not only colorful, easy, and delicious, but they have ample health benefits that completely cancel out the oil and sugar we added in this recipe. (Well, I like to think so anyway.)
I have my countless trips to undergrad happy hours to thank for introducing me to these little chunks of heaven. I am shamelessly known for ordering these religiously at the local bar I like to visit with my friends. I can’t remember exactly how or when we started ordering them with a side of caramel sauce, but needless to say it was love at first bite.
I think serving your Thanksgiving sweet potato dish in the form of wedges is far more appetizing than pre-chewed looking orange mush. Unless you’re an infant or wear dentures, these nice big hunks of flavor, texture, and gorgeous color are the definite winner.
Have a wonderful, safe, and delicious Thanksgiving!
Kathryn Turner & The NSH Team