Monday, November 21, 2011

Spicy Sweet Potato Wedges

As U.S. Thanksgiving approaches, I thought I'd share a simple and savory sweet potato recipe. I've never taken to the marshmallow version that adorns many tables in late November. I am all for tradition, but marshmallow WITH a vegetable? It actually frightens me a little. I've gone the totally opposite route below tossing sweet potatos with chili oil for a banging result.

This year I have many things to be thankful for:  Our first home, the upcoming arrival of our first child, ours and our families health, this blog... my cup runneth over. Thank you for continuing to read about my cooking adventures.  My food blogosphere may be small, but I can't tell you just how much I am enjoying documenting my time in the kitchen.

Wishing you and yours a wonderful, and marshmallow free, Thanksgiving!!

Fiery Sweet Potato Wedges
  • 4 to 5 sweet potatoes, peeled and sliced into 1/3 inch wedges
  • Chili Pepper Oil (or Olive Oil with a teaspoon of Red Pepper Flakes)
  • Salt & Pepper
  • Pre-heat the oven to 375 degrees
  • Line a baking sheet with parchment paper
  • Toss the sweet potato wedges with chili oil to coat, 2 - 2.5 tablespoons for wedges from 4-5 small sweet potatoes
  • Arrange the wedges in a single flat layer on the paper, and sprinkle with kosher salt and a few good cracks of pepper
  • Bake for 15-25 minutes until darkened but not burned.  While this sounds like a wide range, the thickness of your baking sheet and wedges combined with varying oven powers will grateful influence cooking time.  Enjoy!

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