Peggy Lampman's Wednesday dinnerFeed: Burgers with Baked Sweet Potato Wedges

Baked Sweet Potato Wedges

Peggy Lampman | Contributor

French fried potatoes are impossible for me to resist, especially when automatically accompanied with a burger at a restaurant.

But I'm not at a burger joint tonight, so these tempting seductresses of the potato world won't magically appear. I get to choose the side and I'm planning to make a healthier complement to tonight's turkey burger.

A few weeks ago I posted a recipe for a Turkey Burger with Spinach and Cracked Wheat, an adaptation of a Mark Bittman recipe I found in Runner's World magazine. A reader commented she planned to eat the burger accompanied with baked sweet potato wedges. I'm remembering that comment today, and here's how I made them.

Yield: 4 servings Active Time: 10 minutes Roast Time: 25-30 minutes Cost: apx. $4.50

Ingredients

2 pounds sweet potatoes, peeled and cut into 3/4-inch wedges 2-3 tablespoons extra virgin oil 2 tablespoons snipped chives

Directions

1. Preheat oven to 425Ëš. 2. Toss potatoes with 2 tablespoons oil. Lightly season with kosher salt and freshly ground pepper. 3. Place, uncrowded, on a baking sheet in middle rack of oven. (You may need to use two baking sheets, rotating them in the oven as required to evenly brown the potatoes.) 4. Roast for 15 minutes. Remove potatoes from oven and turn over. Roast an additional 10-15 minutes or until nicely browned. Toss with additional olive oil, if desired, snipped fresh chives and serve.

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