Roasted Sweet Potato Wedges & Dipping Sauce

I found this recipe several years ago when visiting my cousin Shari in Miami. Finding out how much I love cooking, she pulled out some of her cookbooks, and my favorite turned out to be one called The Quick Recipe Cookbook. One of the surprises of this cookbook was that even though the recipes are considered "quick", with few exceptions, they didn't call for convenience food ingredients but real food. I love that! I've tried a few of the recipes, and have loved all that I've tried so far. This recipe is simple yet delicious. It makes for a wonderful snack or appetizer. Ridiculously easy, ridiculously fantastic flavor. You can't beat that!!


Roasted Sweet Potato Wedges with Dipping Sauce

2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream (I used Stoneyfield Farms' Oikos Greek yogurt instead of sour cream this time - it was wonderful!!)
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.


Source: The Quick Recipe Cookbook, copyright 2000

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