I searched the forum and found this one - is this it?

Roasted Sweet Potato Wedges
Source: Various

2 small or one large sweet potatoes
Olive oil
opt: fresh thyme, rosemary, cajun seasoning
Salt and pepper

Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes.

Serve with Chipotle Mayo:
1 Chipotle pepper, seeded and pureed or minced
1 cup Mayonnaise
Dash Lime Juice

Sharon, I make these all the time and oooooh are they good!

Sweet Potato Wedges with Dipping Sauce- lorijean
2 lb. 4 oz. sweet potatoes, unpeeled, cut into 3-4" wedges - Toss with 2 tablespoons vegetable oil. Sprinkle with chili powder & salt to taste.
Place on baking sheet in single layer. Bake at 375 F., 40 - 50 minutes, until tender and lightly browned on edges.

Dipping Sauce
Mix 1-1/4 cups sour cream, 2 tablespoons sweet chili sauce, 2 green onions (finely chopped), and 1 tablespoon chopped fresh cilantro. Season to taste with salt & pepper. Cover & refrigerate.
Serve hot wedges with dipping sauce.
Lori

And while I haven't made it yet, I had this one saved - looks wonderful.

ALSO! AnnT posted another great one.

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries

source: Internet
Serves 4; Prep time: 15 minutes; Total time 40 minutes
1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise
1. Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
Per serving: 309 calories; 13 g protein; 6 g fat; 52 g carb; 7 g fiber.

She has a pic in this thread...

Stacy

Here is a link that might be useful: savory sweet potatoes

Gina that is the one I was thinking of!!! I believe this was originally posted by CindyNY a favourite at her football feasts! ! Thanks Cindy, thanks Gina!

Stacy the first one you posted would work well too, especially for Clive the resident tastebud wimp! Think I'll make both dips, one for everybody and one for himself!! LOL

Ann's recipe won't work because of the flour but I'll file it for another time.

Thanks ladies!

I have a brother in law who is gluten intolerance and you might be able to substitue rice or potoato flour or even corn meal for wheat flour in Ann's recipe. You can find those flours at big supermarkets or health food stores.
Clare

Ok, I made oven sweet fries tonight. They did not get crisp! My recipe was similar to Stacey3's.??????

I should have added that I stir or turn the fries once during baking for even browning.

Sounds like a great dinner, Sharon!

Cindy

Didn't Dlundin also post a fantastic recipe for Sweet potato fries with a chipotle dipping sauce?

Thinking and off to search.....

Alexa

hey alexa - I have this one from Diana not really fries w/dipping sauce though - if you find another, let me know! yum!

sweet potatoes with bacon, romesco and spinach
serves 6 Â posted by dlundin (Diana)
2 1/4# sweet potatoes
1/3 cup brown sugar
1 cup unsalted butter
1 tablespoon sage, julienned
2 teaspoons picked thyme leaves
1/2# slab bacon, cut into 1/2 inch lardons
1/3# young spinach, cleaned
1 recipe romesco (attached)
1. Preheat the oven to 350 degrees.
2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar.
3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonÂbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly.
4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside.
5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more.
AOC
romesco
makes 2 cups
1 cup plus 2 tablespoons extra virgin olive oil
5 ancho chilis, seeds removed, soaked in warm water for
30 minutes and then dried
2 tablespoons almonds, toasted
2 tablespoons hazelnuts, toasted
1 clove garlic
1 each 1" thick slice of bread, fried in olive oil until
golden brown, cut into cubes
1/3 cups roasted or canned tomato
1 tablespoon chopped parsley
1. in a heavy sauté pan, heat 2 tablespoon of oil and sauté the chilis for 5 minutes. Season with salt and put aside.
2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine.
3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt.

So those of you who have made them, did they get crispy? I am wondering what I did wrong. I have had them 2x in restaurants. Once they were crisp, once not. I am thinking the crispy req deep frying???

kathleen_li - How about putting them under the broiler for a few minutes? I do that with regular fries to crisp them up. And keep stirring them so they don't burn.
Clare

That is the recipe I was thinking of Stacy - great find! All I really remembered was sweet potatoes and Diana LOLOL! Funny how a single ingredient can remind you of a person. Kinda like Jessy and those awesome persimmons!

gdarfc!

Alexa

Oh good, Alexa - I always wanted to try it, and haven't yet. Let me know if you do. It sounds so good. I think that romesco scared me - lol.

Kathleen, I am sooooo sorry - I ignored your question. Lori's sweet potato wedges - imo - don't get really crisp. not like fries.

But the one of Ann's that I posted does.

Stacy

Thanks, Stacy! Ann answered on the WFD thread. Inquiring minds have to know, lol!