Name: Roasted Sweet Potato Wedges for One
Total time: PLACEHOLDER
Ingredients: 1 sweet potato (12 ounces), unpeeled, cut lengthwise into 1½-inch-wide wedges; 1 tablespoon oil; 1/4 teaspoon table salt; 1/8 teaspoon pepper

Why This Recipe Works

We love roasting wedges: They require minimal prep (no peeling, no fussing over cutting even cubes), and their generous size gives them eat-with-your-hands appeal. But while potato wedges feel like a steakhouse side, roasted sweet potato wedges have a more distinctive—yet still complementary— flavor that also makes them an unexpected match for a wide variety of dishes, or as a savory snack dipped in an herby ranch dressing. And they’re oh-so-simple to prepare. With nothing more than olive oil, salt, and pepper and a quick visit to a hot 450-degree oven (you don’t even need to flip them!), the wedges become caramelized and sweet on the outside and soft and creamy on the inside.

Before You Begin

Be sure to scrub and dry the whole potato thoroughly before cutting it into wedges. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Toss all ingredients together in bowl.

Arrange potato wedges, cut sides down, in single layer on prepared sheet. Roast until sides in contact with sheet are dark golden brown and wedges are tender, 20 to 25 minutes. Season with salt and pepper to taste. Serve. (Sweet potatoes can be refrigerated for up to 2 days.)