Sweet potato fries are totally having a moment. They're a more festive alternative to regular russet potatoes and don't necessarily have to be fried. This particular variation is baked in the oven and are seasoned with a soy chili oil before being placed in a pan. They are a lovely companion to roast meats and poultry and they jazz up the classic burger. They would also be wonderful as an appetizer at a holiday cocktail party. Take a look at the recipe now, just read more


Sweet Potato Wedges with Rosemary
From Vegetarian Times magazine

3 1/2 lb. sweet potatoes
3 Tbs. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. Soy Sauce
Salt to taste
1 heaping Tbs. chopped fresh rosemary

  1. Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
  2. Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
  3. Mix oil, chili powder and soy sauce in bowl. Drizzle over potatoes, and toss to coat.
  4. Arrange skin side down in one layer in baking pans. Sprinkle with salt.
  5. Roast 12 minutes. Turn slices, and roast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.

Serves 8.

Print recipe with images | without images

Love This Email Print Facebook Stumble It!