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One vegetable that I typically don’t purchase a lot of is sweet potatoes. It’s not that I don’t like sweet potatoes, but sweet potatoes haven’t been one of those vegetables that I crave. Every year for holidays, I will make my Sweet Potato Casserole. But besides that, I haven’t played with sweet potato recipes that much. Until my coop. This year, our coop has given us lots of sweet potatoes in our produce bins. I’ve learned that sweet potatoes go excellent in soups, in my black bean sweet potato hash and as Sweet Potato Wedges!
Sweet Potato Wedges are basically thicker sweet potato fries. If you like really crispy fries, you can follow the recipe below but just slice your sweet potatoes into thinner strips. I will usually eat my sweet potato wedges without any dipping sauces but hubby will usually use barbecue sauce or spicy mustard. Sometimes I will make these as as an afternoon snack and other times I will use them as my carb for dinner. I will also switch up the spices below. So, if you are not a fan of rosemary, try making these wedges with cayenne pepper (for a little kick) or brown sugar (for sweetness). I would love to hear how you make your Sweet Potato Wedges! What spices do you use?
Below is the sweet potato cut and mixed with seasoning (recipe is below)
Sweet Potato Wedges
2 sweet potatoes, cut into wedges
1.5 tbsp butter
1.5 tbsp olive oil
1 tbsp or fresh rosemary, chopped (or 2 tsp dried)
salt and pepper to taste
1. Preheat oven to 450 degrees
2. Cut sweet potatoes into wedges and place in a large bowl. **You can bake them with or without peels. If you keep the peels on, make sure you clean them really well.
3. Melt butter and oil on stove, then add in rosemary, salt and pepper
4. Mix stove ingredients well, then poor over sweet potatoes and stir until evenly coated
5. Place sweet potatoes on cookie sheet, with no overlapping (might need 2 cookie sheets)
6. Bake on top rack (very important! Potatoes will burn if placed on bottom rack). Bake for 20 minutes, turning potatoes over at the 10 minute mark.
7. Remove from cookie sheet and enjoy!
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This recipe was adapted from Women’s Health Magazine