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Sweet Potato (Kumara) Wedges

Sweet Potato (Kumara) Wedges

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Nikki Harris

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 98g
  • 32%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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

JACOBSJO
38

JACOBSJO

9/22/2003

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).

Squeak
33

Squeak

6/9/2008

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!

b
25

b

12/25/2005

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.

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