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Spiced Sweet Potato Wedges Recipe

June 18, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes

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Here’s a healthy, colorful & creative twist to the traditional potato wedge recipe for you to enjoy.  What makes it even better and more original is the delicious avocado dip that goes with it!

PotatoWedges

Spiced Sweet Potato Wedges

Prep Time: 20 minutes (includes dip)
Cooking Time: 30-35 minutes
Serves: 6

Ingredients:

4 to 5 medium organic sweet potatoes (about 2 ½ pounds total)

2 tablespoons extra-virgin olive oil or coconut oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

Pinch of chipotle chile powder (optional)

3 tablespoons chopped fresh rosemary

Sea salt & freshly ground pepper

Dip:

1 ½ avocados

½ cup buttermilk

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

Few pinches of chopped fresh flat-leaf parsley

Few pinches of chopped fresh chives

Sea salt & freshly ground pepper

Directions:

1.  Arrange a rack in the upper third of your oven and preheat the oven to 425° F.

2.  Scrub the sweet potatoes, pat dry, and cut them into 8 wedges each.

3.  On a rimmed baking sheet, toss the wedges with olive oil.  Sprinkle with paprika, garlic powder, chile powder, rosemary, and a generous amount of salt & pepper and toss again to coat. Spread them out in an even layer with as little overlap as possible.

4.  Roast in the oven, flipping the wedges over and rotating the pan halfway through, until the outside of the wedges are crisp (30 to 35 minutes).

5.  While the potatoes roast, make your dip.  Peel and pit both of the avocados.  Dice half of one avocado and set aside.

6.  In a bowl, combine the flesh of the whole avocado, buttermilk, lemon juice, garlic, parsley, chives, and few pinches of salt & pepper.  Use whisk to combine well or transfer to a blender and pulse until combined.

7.  Stir in the diced avocado to give it a chunky texture.

8.  Sprinkle the potato wedges with a few more pinches of salt and serve with the dipping sauce on the side.

~ Courtesy of The Sprouted Kitchen by Sara Forte

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