Crispy and Creamy Oven Sweet Potato Wedges

Raise your hand if you’re ready for Spring!  I am SO over this wintery weather its not even funny, to say I have a case of cabin fever would be the understatement of the century.  With winter storms,  comes low grocery rations at home.  I have found myself living off of frozen meals and protein bars the last few days, so preparing a fresh side dish is a welcome treat.  Potatoes are great to keep around because they last for a really long time when stored in a cool and dark place. That way, if you buy a big bag, you can almost guarantee that you are going to have some lying around when there is nothing else to be found.  I have toyed around with ways of making oven fries for a long time now, never quite being able to achieve the consistency that I wanted.  Crispy and brown on the outside, and creamy and sweet on the inside is my idea of sweet potato perfection.  I have found in my many trial and errors, that the secret to my perfect oven potatoes is soaking them in ice water prior to baking.  Doing so removes some of the starch, thus making a crispier potato.  I usually only soak them for about 30 minutes because I’m impatient.  But, if you plan ahead you can soak them for 1-2 hours before baking, ensuring that you have perfect oven fries every time!