Friday, June 18, 2010

Sweet Potato Wedges

 Sweet potatoes have recently become one of my favorite vegetables.  I love finding new flavor combinations using them and cooking them new ways.  One of my favorite recipes I've tried is a basic sweet potato fry with a basil garlic mayonnaise.  I love the combination of the sweetness of the fries with the sharpness of the maynnaise dip.  As much as I love that recipe I really like this one too, the combination of seasonings and flavors is so different from the other.  The other recipe with the dip has more of a savory taste while this one has the cinnamon butter drizzled on top, so you get a hint of the same flavor that you would get in a sweet potato casserole.  We really enjoyed these wedges, they are the perfect compliment to many things.  I love having a variety of recipes for potatoes, and having the option of using sweet potatoes rather than regular potatoes gives us that many more options!     

 Sweet Potato Wedges


1/2 Cup, plus 2 Tablespoons butter
1 1/2 Teaspoons ground cinnamon
4 Sweet potatoes, cleaned and cut length wise into wedges
2 Teaspoons salt
2 Teaspoons freshly ground black pepper
*** I sprinkled a little brown sugar on the fries when they came out of the oven.


Preheat oven to 400 degrees.

In a large pan, over medium heat, melt the butter.  Remove pan from heat and stir in the cinnamon, then add in the potato wedges and toss to combine.  Season the potatoes with salt and pepper.

Place wedges in a single layer on a baking sheet.  Roast the potatoes stirring occasionally, until tender, about 20-25 minutes.  Remove from oven and serve warm.

Recipe source: Paula Deen, Food Network 

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