Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.
Sweet potatoes never quite live up to the crisp reputation of their starchier cousins. Well, not anymore. Here we use cornmeal to play sensory tricks, giving these wedges a pervasive crunch. The nutritional yeast adds a lip-smacking, chicken-bouillon-like quality to the whole operation, for a taste reminiscent of KFC’s dearly departed potato wedges. Greasing the baking sheet with butter before adding the oiled potatoes ensures deeply browned surfaces.
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