Monday, July 09, 2007

Brown Sugar-Glazed Sweet Potato Wedges

There has been huge "posting gaps" on my blog. My last post was several days ago. I have been cooking but I am too tired and always in a hurry to remember what I have made and take pictures. That's too bad. I miss sharing my cooking experiences with friends and fellow bloggers. I will try to be more disciplined from now on and post more often. The next recipe is quick and easy, although it seems to be a fall recipe, it works for summers too. It can be made ahead and served room temperature.

Brown Sugar-Glazed Sweet Potato Wedges

1/4 cup light butter
3/4 cup packed dark brown sugar
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (3-inch) cinnamon stick
4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges

Preheat oven to 400°.
Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan lined with parchment paper. Bake at 400° for 30 - 40 minutes or until tender, stirring after 20 minutes.

1 Comments:

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