Roasted Sweet Potato Wedges
- 5 garnet yams
- 1/2 cup olive oil (or enough to coat the yams)
- Salt and freshly ground pepper
- 1/4 bunch fresh parsley, chopped
- 2 cups canola oil, for frying
- Ketchup or other favorite condiment, for serving
Preheat the oven to 375 degrees F.
Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes.
Put the canola oil in a frying pan and heat to 180 degrees. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of James Starr, The Golden State