Cornmeal-Crusted Sweet Potato Wedges

Sweet potatoes never quite live up to the crisp reputation of their starchier cousins. Well, not anymore. Here we use cornmeal (make sure it is finely ground—this is no job for polenta) 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.