Sweet potato wedges tips

[DeusXM]

Anyone got any tips for cooking sweet potato wedges? I've got the basic principles down right (chop, chuck in a bag with oil and seasoning, shake and then bake for 30 mins) but I find that they always either come out a bit 'soggy' - I'd sort of like a bit more crispness like regular potato wedges but there doesn't seem to be a point where they crisp up. I've tried using a hotter over for a longer time but the result is they just go a bit blackened on the edges (which does in fairness make them look really good) but they're still just a bit mushy overall.

Any ideas, or this is this something that's inherent to the structure of sweet potato?

 

[Annette]

Could be you're maybe using too much oil? I dont find mine go soggy, but i just drizzle a little bit of oil over the top just before bunging them in a (pretty) hot oven (220c usually). What kind of oven is it? I have a fan electric, which can dry things out more, perhaps?

 

[Lynn Davies]

Slimming world trick here - not tried it but they say to coat the chips in beaten egg white first.

 

[grovesy]

I just use the spray oil on mine.

 

[Confusingtheblues]

Anyone got any tips for cooking sweet potato wedges? I've got the basic principles down right (chop, chuck in a bag with oil and seasoning, shake and then bake for 30 mins) but I find that they always either come out a bit 'soggy' - I'd sort of like a bit more crispness like regular potato wedges but there doesn't seem to be a point where they crisp up. I've tried using a hotter over for a longer time but the result is they just go a bit blackened on the edges (which does in fairness make them look really good) but they're still just a bit mushy overall.

Any ideas, or this is this something that's inherent to the structure of sweet potato?

Inherent, I suspect. If I was a carboholic, I would suggest coating in cornflour (or almond flour) or eggwhite or yolk.

 

[GregP]

Cook them on a wire rack so that air circulates all the way around them, keeps them crispy!

 

[KookyCat]

Yes, wire rack, skins on, bit of salt and not too much oil (they absorb oil), and they come out crispier. Or you can flash fry them first so they develop a "skin" they come out crispier then too. My preferred option if not using a wire rack is hot oil, like a roastie, never put them in cold oil, always have the oil hot which has the same effect as the flash fry. Happy wedging 🙂

 

[AlisonM]

Spray oil and wire rack here. Works every time for me.

 

[Carolg]

Spray oil, wire rack and halogen oven

 

[Mark Parrott]

Or get a deep fat fryer & fill it with lard & fry them.

 

[lucy123]

I use an air fryer - perfect every time.

 

[Mark Parrott]

Must invest in one of them.

 

[lucy123]

I got mine for practically nothing by boosting my Tesco clubcards,, I didn't go for the actifry but the cheaper Phillips is brilliant - still 1tsp oil for chips - but I often just fry stuff with no oil. Good for steaks , mushrooms, chips, wedges,roasties. they are quite big though but it is one appliance I never put away.

 

[Mark Parrott]

Thats why I havent bought one yet. No where to put one.

 

[lucy123]

Thats why I havent bought one yet. No where to put one.

I would make room Mark - they are a godsend for saving time but eating healthy. You don't have to stand and watch whilst things cook - just put the basket in and away you go. I would say about the size of a bread maker.

 

[Mark Parrott]

I'll move the juicer.🙂

 

[Mark Parrott]

Ive bought one.🙂 Its red so will match our other appliances.

 

[lucy123]

I am sure you will get the use out of it. Which make did you get?

 

[Mark Parrott]

It's Cook Essentials. Only a cheapie but not too big so should fit where our deep fat fryer currently sits.🙂