Photo: Mackenzie Smith
Short Stack Editions is a series of ingredient-driven, small-format cookbooks. The following recipe comes from Short Stack Volume Six: Sweet Potatoes. Go here for more information about this recipe project.
Garlic-Chile Sweet-Potato Wedges
Serves 4 to 6
4 medium unpeeled sweet potatoes (about 2½ pounds)
¼ cup extra-virgin olive oil
4 garlic cloves, finely chopped
2 or more fresh red or dried chiles
¼ cup fresh or dried bay leaves (about 10 large)
Preheat the oven to 400°.
Cut each potato in half lengthwise; place one half on the cutting surface with the cut side facing down and cut into four wedges (for a total of eight wedges per potato). Repeat with all the potatoes.
In a large bowl, toss the potato wedges with the olive oil, garlic and 1 teaspoon of salt. Over the bowl, cut the chiles into very small, irregularly sized pieces with kitchen shears. (You could also chop the chiles with a sharp knife, then add them to the bowl, but if you’re using dried chiles, the pieces will probably fly everywhere as you chop.) Toss the contents of the bowl again.
Arrange the sweet-potato wedges on a large baking sheet or in a shallow roasting pan, then use a spatula or your hands to scrape the seasoning onto the wedges. Rip or cut the bay leaves into pieces and scatter them over the wedges.
Roast until the sweet potatoes are tender, 30 to 45 minutes. Discard the bay leaves and serve hot, warm or at room temperature.
More ways to cook with sweet potatoes: