Baked Sweet Potato Wedges

It wouldn't be Thanksgiving without sweet potatoes! In this preparation the potatoes are cut into wedges and baked in spiced honey syrup.



3 tablespoons water

2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

2 large sweet potatoes

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 400 °.
In a medium saucepan combine honey and water. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and whisk in lemon juice, salt, nutmeg and cinnamon.
Peel sweet potatoes. Cut in half crosswise and then cut each half into 3 or 4 wedges, depending on size of potato. Place in a baking pan in a single layer. Pour half of the honey mixture over the potatoes. Bake for 20 minutes. Turn potatoes over and pour remaining syrup over potatoes. Bake for another 20 minutes. Turn potatoes again, spooning any sauce in the bottom of pan over the potatoes, and bake for 10 more minutes.
Serves: 4