Our Japanese Sweet Potato Wedges taste heavenly. Although this tuber is pleasantly sweet by nature, spices - paprika, coriander, cayenne - and dill or cilantro mute and balance that sweetness. Bite after bite, Japanese sweet potato wedges are so delicious that you will need self-control not to finish the entire batch. :-)
This dish make an excellent side for legumes or fish. You can serve leftover wedges with scrambled eggs for a hearty, delicious breakfast. In addition to being tasty, this wonderful vegetable is rich in potassium and antioxidants. And, in case you are not familiar with this delight, most natural grocery stores carry them year round.
As a final note, this tuber loves oil. Without sufficient amount of oil, it may turn out dry. So please use the quantity indicated in the recipe - or even more.
Cut each Japanese sweet potato crosswise in half. Then cut each half lengthwise again in half. You will have 4 quarters. Now cut each quarter in 2 wedges, making sure all wedges are about the same. (If you are working with large potatoes, cut each quarter into 3 wedges.)
Now preheat oven to 365 F (185 C) and line a baking sheet with unbleached parchment paper. Use convection setting, if possible.
Meanwhile, mix avocado oil, sweet paprika, ground coriander, cayenne pepper, salt (if desired) and pepper in a large bowl. Add the wedges and mix with the oil and spices.
Finally, place the wedges on a lined baking sheet without overlapping. Roast for 30 to 35 minutes, turning half-way. (If you have thin wedges, reduce the roasting time to 25 to 30 minutes.) Serve the roasted Japanese Sweet Potato Wedgeswarm with cilantro or dill.
Servings 4