Roasted Sweet Potato Wedges

Name: Roasted Sweet Potato Wedges
Cook time: 30 min
Yield: 6 servings
Ingredients: 1200 g sweet potatoes scrubbed and cut into 3 cm wedges; 20 ml olive oil divided; 7 g fine salt divided; 1 g black pepper freshly ground, divided; 4 g smoked paprika divided; 3 g garlic powder divided; 3 g fresh thyme leaves picked from stems, divided; 20 ml maple syrup divided; 10 ml olive oil divided; 3 g fine salt divided; 1 g black pepper freshly ground, divided; 1 g fresh thyme leaves picked from stems, divided; 5 g fresh parsley finely chopped for garnish

These wedges roast on a hot sheet pan for crisp edges and soft centers, then finish with a quick maple-thyme glaze so the sweetness reads as savory enough for a Thanksgiving table.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

1200 g sweet potatoes scrubbed and cut into 3 cm wedges
20 ml olive oil divided
7 g fine salt divided
1 g black pepper freshly ground, divided
4 g smoked paprika divided
3 g garlic powder divided
3 g fresh thyme leaves picked from stems, divided
20 ml maple syrup divided
10 ml olive oil divided
3 g fine salt divided
1 g black pepper freshly ground, divided
1 g fresh thyme leaves picked from stems, divided
5 g fresh parsley finely chopped for garnish

Instructions

Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet is lined.
In a large bowl, toss the sweet potato wedges with 20 ml olive oil, 7 g salt, 1 g black pepper, all of the smoked paprika, all of the garlic powder, and 3 g thyme leaves until evenly coated. The wedges look evenly seasoned and glossy, with no dry patches.
Spread the wedges on the prepared baking sheet in a single layer, cut sides down where possible. The wedges are not overlapping and have space around them.
Roast for 18 minutes, then flip the wedges and continue roasting for 10 minutes more. The bottoms are browned and the wedges are becoming tender when pierced with a knife.
While the wedges finish, whisk together the maple syrup, remaining 10 ml olive oil, remaining 3 g salt, remaining 1 g black pepper, and remaining 1 g thyme in the bowl. The glaze is smooth and emulsified.
Transfer the hot wedges to the bowl and toss gently with the glaze until lightly coated. Return them to the baking sheet and roast for 2 to 4 minutes more, just until the glaze looks set and the edges deepen in color. The glaze clings to the wedges and the edges look caramelized, not burnt.
Move the wedges to a platter and sprinkle with the parsley if using. The wedges are glossy, browned, and tender throughout.