Saturday, January 8, 2011

#2 - Spiced Sweet Potato Wedges

So we still have some produce left from Star Hollow, including several sweet potatoes. One of the reasons we decided to do the hundred recipe challenge was so that we could learn to use some new ingredients that we get from Farmer Randy.

We've never worked with sweet potatoes, so we wanted to make something simple but tasty. So we decided on Smitten Kitchen's recipe for sweet potato wedges. We've used this website before to make our turkey chili, and since that's one of our favorite winter recipes we thought we'd give this one a whirl.

Spiced Sweet Potato Wedges

Adapted from Smitten Kitchen We were able to make this recipe using spices we have at home. We didn't have to buy anything. The original recipe called for fennel seeds as well, but we left those out since we didn't have any at home (and Johnny doesn't really like their taste).
We usually use our molcajete to make guacamole, so it was fun to actually use it to grind spices for this recipe.
The original recipe said to add 1/4 - 1/2 teaspoons of the dried hot red pepper flakes, depending on how spicy you want your final dish. We decided to play it safe and just used the quarter teaspoon, and it wasn't too bad. It probably could have been a bit spicier.
The outcome was a very good side to go with our hamburgers for dinner. The sweet potato wedges were yummy plain, but they also tasted good dipped in some ketchup. We bet they would probably be good as an appetizer as well.
Here's the recipe for you:
  • 1 tsp coriander seeds
  • 1/2 tsp dried oregano
  • 1/4 tsp dried hot red pepper flakes
  • 1 tsp kosher salt
  • 2 lbs medium-sized sweet potatoes
  • 3 Tbs vegetable oil
  1. Preheat over to 425ºF.
  2. Coarsely grind coriander, oregano, and red pepper flakes in a molcajete. Stir together ground spices and salt.
  3. Cut the sweet potatoes lengthwise into one inch wedges. Keep the skin on.
  4. Toss wedges with oil and spices in a large roasting pan.
  5. Roast in the middle of the oven for 20 minutes. Turn wedges over with a spatula
  6. Roast for about 15 more minutes until all wedges are are tender and slightly golden.

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