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Cornmeal-Crusted Sweet Potato Wedges
Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.
👥 2 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Place a rack in lowest position in oven and preheat to 425°. Stir ⅓ cup mayonnaise and 1 Tbsp. malt vinegar or sherry vinegar in a small bowl to combine. Cover and chill sauce until ready to serve.
. malt vinegar or sherry vinegar1 Tbsp
2
Stir together ¼ cup nutritional yeast, 2 Tbsp. fine cornmeal, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. garlic powder, 1 tsp. freshly ground pepper, 1 tsp. paprika, ½ tsp. ground cumin, and ½ tsp. sugar in a small bowl.
. fine cornmeal2 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. garlic powder2 tsp. freshly ground pepper1 tsp. paprika1 tsp
3
Toss 2 medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges, with 5 Tbsp. extra-virgin olive oil in a large bowl to coat. Add yeast mixture and toss to coat (mixture will be thick; keep tossing to ensure potatoes are fully coated).
medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges2. extra-virgin olive oil5 Tbsp
4
Generously grease a large rimmed baking sheet with room-temperature unsalted butter. Arrange sweet potatoes, cut side down, on baking sheet and roast until golden brown underneath and almost tender, 15–⏱️ 20 minutes. Turn over and continue to roast until potatoes are golden brown on second side and tender, 6–⏱️ 8 minutes longer.
Room-temperature unsalted butter (for pan)medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges2
5
Transfer sweet potatoes to a platter. Serve with mayo sauce for dipping.
medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges2
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