Jerk Sweet Potato Wedges

Growing up, I remember watching my grandfather whip together traditional Jamaican meals. He never forgot to add the pepper, and I mean the whole Scotch bonnet pepper. It brought such heat to his dishes, but it was always perfect—never too much. This simple recipe is sure to give your taste buds the same balance of flavors with a spicy kick that doesn’t overwhelm, making it the perfect side dish for any gathering, whether it’s a summertime BBQ, the weekly family meal, or anything in between. To ensure that these wedges are as crispy as possible, I suggest you soak them in water before roasting them. However, if you’re in a rush, you can skip this optional step; the wedges will still be delicious, just not quite as crispy Tip: The secret to getting the sweet potatoes super crispy is soaking the wedges in water for an hour. Soaking them draws out the excess starch and guarantees crispy edges. You can use this same technique for white potatoes, too

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Optional: To create the crispiest wedges possible, soak the sweet potato wedges in a bowl of cold water for 1 hour, then drain and rinse.

Step 2

2. Place two oven racks in the upper part of the oven and preheat the oven to 450°F. Lightly grease two sheet pans with olive oil and place the pans in the oven until they are nice and hot.

Step 3

3. Put the arrowroot starch in a large zip-top bag, then pat the sweet potato wedges dry and add them to the bag. Seal the bag and shake vigorously to evenly coat.

Step 4

4. Remove the wedges from the bag, shaking off any excess starch, and transfer them to the preheated pans. Drizzle with the olive oil, then season with the jerk seasoning and toss to evenly coat. Spread the wedges out, leaving at least a ½-inch gap between them.

Step 5

5. Bake the wedges for 20 minutes, then remove the pans from the oven and test the wedges with a fork. If they have started to become tender, flip them and then bake for another 5 to 10 minutes, or until fully tender and crisp. If they haven’t become tender just yet, return the wedges to the oven for another 10 minutes before flipping them. Turn the oven off and leave the pans in the oven with the oven door slightly ajar for about 5 minutes, allowing the wedges to dry slightly.6. Remove the wedges from the oven, sprinkle with parsley, if desired, and serve immediately.