Thursday, January 13, 2011

Chili-Roasted Sweet Potato Wedges

Recipe from Everyday Food, January/February 2006
Husband-Tested in Alice’s Kitchen

Here’s a quicky side dish to make for your family. These potato wedges taste especially nice with pork. I served them with Peppercorn Pork Tenderloin with Wine Sauce, sautéed spinach and garlic and No-Knead Artisan Boule Bread. (Recipes on this blog.) All of the ingredients can be found at Lost River Market & Deli.

Serves 4
1 1/2 pounds (2 to 3 medium) sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Kosher salt and ground pepper

Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges.
On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon Kosher salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges so that they are not crowded.
Roast potatoes until browned and tender, 15 to 20 minutes. (It took at least 20 minutes in my oven.)

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