"You know, I just took some to be polite, but these are delicious!", said my other mother at this year's fake-Thanksgiving festivities. At real-Thanksgiving, sweet potatoes are a staple in many American households, but some people just don't like them. Half my family hated them, until they tried these. If you love sweet potatoes, then these wedges will broaden your sweet potato horizons, and if you think you hate sweet potatoes, these wedges will inspire you to give them another chance. Yes, they are that good.
I know that eating sweet potatoes with tiny marshmallows is an American tradition dating back to at least the 1950s, but I am telling you there is another way, a much healthier and more delicious way. So this Thanksgiving, add these to your menu, and then keep on adding them to all your multi-course meals year round.
Level of Difficulty: April
3 Sweet potatoes, peeled and cut long ways into 1-inch wedges
1 Tablespoon minced garlic, heaping
1 1/2 Tablespoon olive oil
1/4 Teaspoon dried thyme
1/4 Teaspoon ground sea salt
8 pats of butter, or non-dairy vegetable spread (you can skip this step if you prefer non-dairy or heart healthy)
Pre-heat the oven to 400F. Lay sweet potato wedges flat on a cookie sheet. Top with mixture of garlic, olive oil, thyme, and sea salt. Add pats of butter (or non-dairy vegetable spread) randomly around the pan. Bake for 20 minutes, then swap each pan from bottom to top, or visa versa, and bake for another 15-20 minutes to ensure even cooking. Serve hot.
** When preparing your Thanksgiving feast, I find that putting the wedges in about 45-60 minutes prior to dinner time works best.
