This is the perfect snack if you want to be a little bit more healthy. I can’t say I prefer these to regular wedges because potatoes are probably my favorite vegetable. And no I am not Irish in case you were wondering. However, these sweet potato wedges have more of an enhancing flavor, especially when they caramelize around the edges. Though they do not go as crunchy as regular potato wedges, as potato is just a much more hard and stable vegetable. So I guess both have their advantages.
I feel the dip goes very well with the wedges. The freshness and slight tangyness of the dip really balances out the sweetness of the wedges. I probably have mentioned it before, but I am not a fan of peeling veg unless it really is necessary. So when making sweet potato wedges, I think it is very important NOT to peel the veg. Reason being is that the skin acts as an outer layer that helps the wedges go more crispy. Oh and you’ll notice that I have used grape seed oil for roasting the wedges because it is light, versatile and it is also very good for you.
There isn’t a whole lot to say about these wedges to be honest because the recipe is so easy and straight forward. Let me know what you think of this recipe if you decide to use it because I am intrigued to know you lovely people’s opinions. And as always if you did enjoy this recipe feel free to subscribe and/or follow my social media to stay updated. I wish you all a lovely day (:
On to the recipe:
Sweet Potato Wedges with Avocado and Sour Cream Dip
The healthy but delicious alternative to deep fried wedges. Beautifully baked, caramelized sweet potatoes.
- 1 kg sweet potatoes cut into wedges
- 3-4 sprigs of rosemary chopped fine
- 2 tsp. Ground cumin
- Grape seed oil
- 2 avocados
- 100 g sour cream
- 1 handful of mint leaves
- 1 1/2 tsp. Ground coriander
- 1 lemon zested and 1/2 the lemon juiced
- Salt and pepper
- Pre-heat the oven to 190 degrees Celsius.
- Put the avocados, sour cream, mint leaves, ground coriander, lemon juice, lemon zest and a pinch of salt and pepper in a blender and blend till smooth. If your mixture is struggling to blend you can add a dash of grape seed oil to help it along.
- Once blended set aside.
- Put your wedges into a bowl then add your cumin, rosemary, a pinch of salt, a pinch of pepper and just enough grape seed oil to lightly coat the wedges (2 tablespoons max).
- Use your hands to evenly coat all of the wedges. Then transfer to a baking tray lined with baking paper.
- Make sure all of the wedges are spaced out so that they all roast rather than steam in the oven.
- Place in the oven and cook the wedges for about 40 minutes, making sure the you turn them around half way though.
- If you want, you can finish the wedges by placing under a hot, pre-heated grill for 30 seconds-1 minute, but be careful not to make the wedges too dark.
- Quickly drain the wedges on kitchen paper, serve the wedges with the dip and enjoy.
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