This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.

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  • In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.

  • Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Nutrition Facts

445 calories; protein 8.3g; carbohydrates 98g; fat 2.9g; sodium 250.2mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2008
We really loved this recipe! We made it one week and then again the following! I did cut down a bit on the amount of flour and I substituted the mustard powder for cayenne pepper. I also added about 2 teaspoons of sugar. Fantastic! Read More
(34)

Most helpful critical review

Rating: 3 stars
09/22/2003
Decent side dish. Enjoyed it but it didn't take center stage. A little too much flour for only two potatoes. Try 1/8 cup or more potatoes. Also try a little chili powder instead of mustard powder and then have a selection of mustards on the side for dipping (that's the way I like it). Read More
(38)
37 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 3 stars
09/22/2003
Decent side dish. Enjoyed it but it didn't take center stage. A little too much flour for only two potatoes. Try 1/8 cup or more potatoes. Also try a little chili powder instead of mustard powder and then have a selection of mustards on the side for dipping (that's the way I like it). Read More
(38)
Rating: 5 stars
06/09/2008
We really loved this recipe! We made it one week and then again the following! I did cut down a bit on the amount of flour and I substituted the mustard powder for cayenne pepper. I also added about 2 teaspoons of sugar. Fantastic! Read More
(34)
Rating: 5 stars
12/25/2005
My husband & kids ate these sweet potatoes which is saying a lot. I agree with another reviewer who suggested using chili powder instead of the dry mustard. I'm not a fan of the dry mustard in this particular recipe. Cumin a little sugar is a good twist too. Read More
(25)
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Rating: 5 stars
10/12/2010
Tip for crisp potatoes without turning - I put the potatoes on a cooling rack on my baking sheet when cooking to allow it to crisp up on all sides. The recipe ingredients were perfect the only thing that needed changing was the method of preparation. I lightly tossed the potatoes with oil then added to ziploc of spices. After tossing I put on a cooling rack placed in a jellyroll pan lined with foil. I didn't have any trouble with too much flour as other reviewers did -- probably because I tossed with oil first. Next time I might try adding some melted butter when tossing with the oil for a yummier though unhealthier version! Read More
(18)
Rating: 1 stars
01/23/2006
The potatoes didn't get brown unless you turned them. A since they were cut into wedges you could not get all sides brown. I even tried brushing with oil. Next time I will season the oil omit the flour and cut into slices and turn half way through. Read More
(15)
Rating: 4 stars
01/24/2006
These were pretty good. I think that you could use less flour. I enjoyed the paprika and mustard flavors together. I used 2 sweet potatoes and 2 parsnips which worked nicely. The texture was nice too. Read More
(11)
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Rating: 2 stars
02/23/2006
I was not thrilled with these. They tasted very bland. Too much pepper. Maybe try them in a pan instead of in the oven. I don't think I would try this one again. Read More
(11)
Rating: 5 stars
06/12/2008
I come from NZ too (now live in Australia). I used real kumara not the orange sweet potato. Used less flour 1 heaped Tbsp. The mustard complemented the sweetness of the Kumara. Thanks Nikki a taste from the past. Read More
(9)
Rating: 2 stars
07/22/2010
wow I have to say these were the worst things that has come out of my kitchen in a while. not sure exactly what went wrong but they didn't brown and they tasted very bland; all around super disappointing. I won't give it just one star because I'm sure part of the failure was my fault.;) Read More
(6)
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