Baked Sweet Potato Wedges
Isn't it wonderful that sweet potatoes are not limited to just the Thanksgiving table? When I was growing up that was the only time we had sweet potatoes and what a treat it was! Of course, as a youngster I loved the melted marshmallows on top of the wonderfully sweet potatoes...whose to say if the preference was for the melted marshmallows or the sweet potato! Yes, quite a treat and it wasn't for dessert, either!
I remember a few years ago when I first had sweet potato fries...what a novel idea and why did it take so long for somebody to think of it?! If the fries taste so good, then baked wedges had to be just as tasty and they weren't little, thin strips.
When I was perusing the aforementioned Good Stuff Cookbook, I saw a recipe for Baked Sweet Potatoes and knew that we had to try this version. We weren't disappointed....and, there is a multitude of dipping sauces if you are so inclined.
Baked Sweet Potato Wedges
adapted from The Good Stuff Cookbook, Spike Mendelsohn
Serves 4
2 sweet potatoes, peeled and cut into wedges
1/4 cup extra virgin olive oil
2-3 Tbsp chopped fresh sage
1/4 cup packed light brown sugar
Sea Salt
Fresh ground black pepper
Preheat the oven to 350° F.
In a large bowl, combine the oil, brown sugar, sage. Add the sweet potatoes and toss. Spread the mixture on a baking sheet. Bake for 40 minutes. Serve immediately.
You could even sprinkle just a smidge of brown sugar over the top before serving.... :-)
PRINTABLE RECIPE
If you like sweet potato fries or wedges, you may also like this recipe for Sweet Potato Oven Fries with Yogurt-Curry Dipping Sauce.
I love that fresh sage was used in this. Looks delicious!
ReplyDeleteLove sweet potatoes! Sweet potato wedges are a healthy delicious alternative to white potatoes.
ReplyDeleteGreat looking dish. It's it nice that sweet potato fries have become the healthy alternative to french fries.
ReplyDeleteSam
They look delicious. Love the sage and brown sugar addition.
ReplyDeleteWhat a delicious sounding combination with the fresh sage.
ReplyDeleteOh my gosh - I would eat the entire plate of these beauties! Nicely done!
ReplyDeleteWhat a delicious change from my usual baked russet or Yukon Gold potatoes. Sweet potatoes have so much more flavor...and of course we will have to dip them into Ranch Dressing (the grandkids anyway)
ReplyDelete