AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
ROASTED SWEET POTATO WEDGES- CLEAN EATING
I love potatoes...I mean LOVE: new, russets, reds, fingerlings, yukon, you name it, I love it. And I love every possible way to make a potato: roasted, baked, mashed, smashed, whipped, grilled, fried, etc. So when my sister came to visit me last month she introduced me to the sweet potato. It's not that I don't know what a sweet potato is, it's just that my only experience is negative (it involves butter and small marshmallows...which in my opinion is just plain wrong and should only be in a rice krispies recipe!) Anyway, my sister made these roasted sweet potato wedges and I was pleasantly surprised to find them strangely addicting.
Sorry, these pictures are of the second baking pan I did and being a mother came in the way of being a cook; therefore, they are a little over-baked...still tasted delicious!
Roasted Sweet Potatoes Wedges- Clean Eating
Makes 4 to 6 servings
4 sweet potatoes
2 Tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon fresh ground pepper
dash red pepper (optional)
Note: I have also used Weber's Veggie Grill Seasoning (one of my favorite all-purpose seasonings)in place of the seasonings listed above.
Preheat oven to 425°F.
Cut potatoes lengthwise into 1/2-inch wedges.
Space the wedges in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with seasonings.
Roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast for about 15 to 20 minutes more until tender, golden and slightly caramelized.
Note: Sweet potatoes are not as crisp as regular potatoes when roasted, they are soft and will be more caramelized.
Guess who moved into my back yard...
a big fat ground hog.