Recipe by Nikki Harris
"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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ground black pepper
sweet potatoes, cut into wedges
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.
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).
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.
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato (Kumara) Wedges
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 26
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