How many potatoes do you need? Both my husband and I are in our 70s and no longer big eaters. However, we had no trouble consuming two potatoes since they were so good. I almost finished them before I realized I needed to add this recipe to my website. I was able to catch the last two pieces! So increase this recipe as necessary for your group. Ingredients
2 large sweet potatoes, peeled and cut into wedges
2 1/2 tablespoons olive oil
1 teaspoon each of salt and sugar
1 teaspoon each of oregano, rosemary, and basil
1/2 teaspoon black pepper
Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside. (A convection oven at 425 degrees works very well.)
Peel the sweet potatoes and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
Place the sweet potato wedges in a large bowl, then add the rest of the ingredients. Mix well, making sure each wedge is coated with oil and spices.
Arrange the sweet potato wedges in a single layer on the prepared baking sheet. It is important not to squeeze them too close together, since it will make them soggy. Bake for 30 minutes. Of course, you need to test a potato since the size of the wedges and the temperature of ovens vary considerably. If you want them to be extra crispy, you may put them under the broiler for 3-5 minutes, but watch them closely.
Serve as soon as they are cool enough. However, I tried the above ones cold and they tasted great too!