Kamis, 01 September 2011

Baked Sweet Potato Wedges


As much as I love oven roasted potatoes and carrots, which we eat often, I always like to discover new favorites as well. And these sweet potato wedges are excellent - both as a side dish with any kind of meat or chicken, but also as part of a finger-food spread. I like to eat them with a spicy, garlicky aioli, and my toddler loved them. Bonus: They cook much faster than regular potatoes!

Baked Sweet Potato Wedges
serves 4

1 kilo sweet potatoes (ideally small-to-medium ones)
3 tbsp olive oil
1 tbsp sugar
1 tsp ancho chili pepper
1 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp salt

Peel the sweet potatoes and cut into wedges. Toss with oil, sugar and spices, in a roasting pan.

Bake at 225°C for 20 minutes - they should be completely soft and cooked through, but a little crispy on the edges. Serve with some pressed lime and fresh coriander.

Recipe in Swedish:
Bakade Sötpotatisklyftor