Well now that the holiday rush has slowed and I have some time to get my life in order, I must discuss sweet potatoes. Now these vibrant, vitamin filled packages only recently became my friend. I have always leaned toward the savory, so "sweet" potatoes never tasted good to me. They felt like someone took one of my ultimate joys in life, mashed potatoes, and substituted sugar for salt, and I wasn't interested. However, over the summer while I was in Nantucket with my fiance's family his mom made sweet potato wedges as a side for one of our many wonderful dinners. In an effort to be polite, I put some on my plate & pretended to dig in, but these things did not taste like the enemy of my childhood, the orange mush my father used to fill his plate with at dinner. These were heavenly. They were actually better than regular roasted potatoes because they truly had more flavor. Now, don't get me wrong, the sweetness was still there, but they were also perfectly seasoned with salt & pepper and seemed to somehow contain a depth of flavor that met every need for me. They became my new favorite thing. Since leaving Nantucket, I've probably made them over a hundred times. So if you're interested in a quick, healthy side, particularly delicious with a well marinated flank steak. See below.
Celia's Sweet Potatoes
Cut potatoes into 1/4 inch slices
Cut the slices in 1/2
Put wedges in bowl & add a small amount of olive oil
Mix with hands until wedges are thinly coated
Arrange on a cookie sheet
Salt & pepper wedges (add smoked paprika if you like for more of a BBQ flavor)
Place in the oven at 400 degree, flip potatoes 10-15 minutes in
Cook until desired firmness/crispness (20-30) minutes
