Recipe of Gordon Ramsay Flavorful Sweet Potato Wedges

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, flavorful sweet potato wedges. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

These oven roasted sweet potato wedges can be served any way you like but they are best while still warm. I have a good collection of Sweet Potato Recipes on my blog in case this oven roasted sweet potato wedges recipe is not what you were looking for. Slice in half, then into wedges. Toss wedges in olive oil and seasonings.

Flavorful Sweet Potato Wedges is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Flavorful Sweet Potato Wedges is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook flavorful sweet potato wedges using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Flavorful Sweet Potato Wedges:

1. Get large sweet potatoes or 3 small ones, cut into wedges
2. Make ready Extra Virgin Olive Oil from Spain + about 1/2 teaspoon for greasing
3. Get chopped fresh rosemary
4. Take sea salt
5. Take honey
6. Prepare crumbled goat cheese
7. Prepare salt pepper
8. Make ready pecans
9. Make ready maple syrup
10. Make ready sea salt

Baked, air fryer & deep fried methods. These are delicious, crisp, flavorful and spicy. Potato wedges are a classic side made with wedges of potatoes and seasonings. I approached the sweet potato just as I would a regular one—by poking holes all over it to avoid a spud explosion.

Instructions to make Flavorful Sweet Potato Wedges:

1. Preheat oven to 400F/200C. Line a baking sheet with parchment paper, lightly grease with Extra Virgin Olive Oil from Spain and set aside.
2. In a large mixing bowl, toss together sweet potato wedges, Extra Virgin Olive Oil from Spain, rosemary and sea salt until sweet potatoes are evenly coated.
3. Arrange sweet potatoes on prepared baking sheet in an even layer, making sure the wedges don’t touch (this will prevent them from steaming and will be crispier as a result). Bake for 30 to 40 minutes, turning the baking sheet once, or until the sweet potatoes are fully cooked, tender inside and crispy to your liking on the outside (taste one to make sure!)
4. In the meantime, prepare the candied pecans. Prepare a sheet of baking paper on your kitchen counter. Heat a non-stick skillet over medium-high heat. Place the pecans in a single layer and toast until fragrant. Always keep an eye on the pecans because they can burn very quickly.
5. When the pecans are toasted, add the maple syrup and a pinch of salt, and stir to coat the pecans. Cook for an additional 30 to 45 seconds, stirring constantly to make sure it doesn't burn. Spread the pecans on the prepared baking sheet in a single layer and let cool.
6. When the sweet potatoes are cooked, remove from the oven, drizzle with honey, sprinkle with crumbled goat cheese and candied pecans. Season with freshly cracked pepper and serve immediately.

Potato wedges are a classic side made with wedges of potatoes and seasonings. I approached the sweet potato just as I would a regular one—by poking holes all over it to avoid a spud explosion. Then I zapped it until I inserting a paring knife into the center met Instead of starting the process with a whole potato, I first cut my wedges and then placed them in a cold pot of salted water. Perfectly crisp and seasoned potato wedges straight out of your air fryer. It doesn't get any easier than this!

So that is going to wrap it up for this exceptional food flavorful sweet potato wedges recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!