Sweet Potato Fries/Wedges Help
- 02-20-2013, 06:30 PM
Sweet Potato Fries/Wedges Help
How do you all cook them? Every way I've tried so far in the oven they come out kind of hard I guess you could say. Anybody have any good tricks? Soaking in water? I don't know
Responses are appreciated..I need something to devour my whole rotisserie chicken with..oven baked sweet potato wedges would do the trick.
- 02-20-2013, 06:34 PM
I bet The Solution knows.PEScience Representative
02-20-2013, 06:36 PM
02-20-2013, 06:46 PM
I would brush them with a little bit of olive oil/garlic salt but not necessary. Depending how big you cut the wedges you need to cook them for a good amount of time.
You need a temperature of at least 400 for 30 minutes. How many slices are you getting out of 1 potato?
02-20-2013, 06:55 PM
02-20-2013, 07:04 PM
Def try smaller pieces to cook faster. When I bake medium to large whole sweet potatoes I usually do 45 min @ 450F
So 6 slices I'd try 415 for ~30. And turn them once halfway through. Let us know when find the right combo.
03-15-2013, 06:10 PM
1) Cut them into eighths lengthwise.
2) Toss with whatever seasoning you prefer - I typically do some olive oil, sea salt, cinnamon
3) Put them on a shallow roasting pan or tray with an edge.
4) Set oven to broil - typically ~450
5) They cook in 20-30min - at 15min I typically pull them out and test the center of the largest one with a fork, if its soft then all are good to go. You can do as many potatoes at once this way and not have to adjust the cook time much - just gotta flip them all around a bit.
I cook them this way all the time... it just takes too long any other way.
If you do a whole potato, microwave it for about 2min then bake/grill - the microwave will soften it up enough in the center and will drastically cut down cooking time.
If you wrap in foil, expect baking/grilling to take well over 45min - aluminum heats up to only a certain level so it ends up creating almost a miniature oven within the oven and gradually heats the potato and traps in moisture. This results in a softer, moister potato, but too damn long to cook IMO.
03-15-2013, 06:29 PM
awesome man thank you. just in time since I bought sweet potatoes today
03-15-2013, 06:31 PM
03-19-2013, 10:19 PM
For bigger pieces, cook them longer and at a lower temp (say 300 degrees)
Cooking using the lower burner works best for me.
I would cut them into wedges, put whatever seasoning you want on and make sure they have some oil in this mix - so they don't stick.
Covering them with tin foil will allow them to create moisture and cause an internal boiling effect which will get them to that soft state your looking for. Use a fork to determine when they are soft (and about 3/4 cooked).
Once they are soft, remove the tin foil and then switch to low broiler which will dry up the external moisture and make them golden brown.
Flip them after about 10 minutes. You may have to leave in a little longer - until you get the golden finish.
This is from years of trial and error! Enjoy!
03-30-2013, 07:34 PM
04-04-2013, 02:14 AM
05-22-2013, 01:37 AM
05-28-2013, 02:57 AM
just to toss my hat in the ring, I like to take my fries after baking and toss em on the foreman grill for a few min to crisp them up. Also I find placing them on a cooling rack while in the oven helps to cook evenly.
Rejoice not against me, O mine enemy: when I fall, I shall arise; when I sit in darkness, the LORD shall be a light unto me. Micah 7:8
06-02-2013, 12:21 AM
08-04-2013, 07:08 PM
10-03-2013, 02:57 PM
yeah i have tried before to cook them. came out terrible. I did not follow a recipe though might give it another shot in the future lol
10-03-2013, 03:23 PM
You have to cut them nice and thin, place on a baking sheet and drizzle with EVOO, sea salt and pepper...cinnamon goes well too. Bake them in the oven at 425 until done.
10-03-2013, 05:25 PM
10-03-2013, 05:59 PM
10-03-2013, 09:34 PM
Hope i can help you!
10-10-2013, 03:28 PM
10-10-2013, 06:10 PM
10-10-2013, 06:15 PM
10-10-2013, 06:48 PM
10-10-2013, 06:53 PM
Never heard of it?
What kind of a spice? Like garlic salt ? Regular salt ?
Where do you buy it?
10-10-2013, 07:22 PM
10-10-2013, 08:00 PM
10-10-2013, 08:09 PM
10-10-2013, 10:51 PM
Looking like i need to take a look for this...
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