Sweet Potato (Kumara) Wedges Recipe - Allrecipes.com
Sweet Potato (Kumara) Wedges Recipe
  • READY IN 40 mins

Sweet Potato (Kumara) Wedges

Recipe by  

"This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
  2. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
  3. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2008

We really loved this recipe! We made it one week and then again the following! I did cut down a bit on the amount of flour and I substituted the mustard powder for cayenne pepper. I also added about 2 teaspoons of sugar. Fantastic!

 
Most Helpful Critical Review
Sep 22, 2003

Decent side dish. Enjoyed it, but it didn't take center stage. A little too much flour for only two potatoes. Try 1/8 cup or more potatoes. Also, try a little chili powder instead of mustard powder and then have a selection of mustards on the side for dipping (that's the way I like it).

 

33 Ratings

Dec 25, 2005

My husband & kids ate these sweet potatoes, which is saying a lot. I agree with another reviewer who suggested using chili powder instead of the dry mustard. I'm not a fan of the dry mustard in this particular recipe. Cumin + a little sugar is a good twist, too.

 
Oct 12, 2010

Tip for crisp potatoes without turning - I put the potatoes on a cooling rack on my baking sheet when cooking to allow it to crisp up on all sides. The recipe ingredients were perfect, the only thing that needed changing was the method of preparation. I lightly tossed the potatoes with oil then added to ziploc of spices. After tossing I put on a cooling rack placed in a jellyroll pan lined with foil. I didn't have any trouble with too much flour as other reviewers did -- probably because I tossed with oil first. Next time I might try adding some melted butter when tossing with the oil for a yummier, though unhealthier version!

 
Jan 23, 2006

The potatoes didn't get brown unless you turned them. A since they were cut into wedges you could not get all sides brown. I even tried brushing with oil. Next time I will season the oil, omit the flour and cut into slices and turn half way through.

 
Feb 23, 2006

I was not thrilled with these. They tasted very bland. Too much pepper. Maybe try them in a pan instead of in the oven. I don't think I would try this one again.

 
Jan 24, 2006

These were pretty good. I think that you could use less flour. I enjoyed the paprika and mustard flavors together. I used 2 sweet potatoes and 2 parsnips, which worked nicely. The texture was nice, too.

 
Jun 12, 2008

I come from NZ too (now live in Australia). I used real kumara not the orange sweet potato. Used less flour,1 heaped Tbsp. The mustard complemented the sweetness of the Kumara. Thanks Nikki, a taste from the past.

 

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Nutrition

  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 98 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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