by Ted Onulak

Created on: September 16, 2008   Last Updated: March 03, 2010

More nutritious than white potatoes, and lower in carbohydrates, the sweet potato makes an appearance once a year at thanksgiving covered with brown sugar or marshmallows. 

This simple preparation can be done anytime, for a change-of-pace from white potatoes. 

Ingredients:  One large sweet potato per person, white vinegar, curry powder, coarse salt, olive oil.

Preparation:  Peel your sweet potatoes then cut the ends off and slice in half crosswise.  Stand the halves on their end and quarter.  This will insure roughly equal pieces. 

Put on a pot of lightly salted water to boil and toss in the potato pieces when the water is at a full boil.  Par cook the potatoes for about 10 minutes and drain.  Let them sit out and air dry while you continue with the recipe. 

In a large bowl mix a quarter cup of olive oil, a tablespoon of vinegar, a heaping tablespoon of fresh ground salt and a pinch of curry powder.  You just want enough curry to lightly perfume the oil.  Toss the sweet potatoes in the olive oil/spice mixture.  Mix well with your hands until they are generously coated. 

Cover a cookie sheet with heavy-duty aluminum foil and spray with non-stick baking spray. 

Preheat your oven to 400 degrees F and bake for 30 minutes, or to the desired crispness.  The results will be crisper if you spread out the potatoes to let the hot air circulate.  Crowding the potato wedges will result in soggy fries. 

This is a great side dish for grilled meats, burgers, BBQ or fried chicken.  Try this one on your Thanksgiving table.  With all the rich foods at the feast, it is a good idea to watch your marshmallows.  

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