I am a late bloomer when it comes to sweet potatoes. Their traditional use in Thanksgiving pies has always been a turn off for me — I am not a fan of the texture or the heavy use of cinnamon, cloves, etc.

I still remember the first time I tried sweet potatoes. They were simply boiled in salted water and served with a little bit of butter as a heat tamer to a very spicy homemade ceviche. I was hooked. The earthy, sweet flavors of this tuber really came through. I began playing with various ways of preparing sweet potatoes – I ate them roasted and mixed with other roasted vegetables in a balsamic vinaigrette, baked and topped with olive oil and cilantro, mashed with scallions and sharp cheddar cheese, and enveloped in a flaky puffed pastry (a variation to a traditional knish). I couldn’t get tired of eating them, in fact, at one point, I was contemplating naming my blog “Sweet Potatoes”.

Last night for dinner I made another sweet potato favorite – Sweet Potato Wedges.
1. Preheat the oven to 450.
2. Scrub sweet potatoes and cut into wedges.
3. Place in a plastic bag and add olive oil, ground turmeric, ground coriander, Spanish paprika, salt, and pepper.
4. Shake the bag to make sure each wedge gets evenly coated.
5. Place the wedges on a baking sheet and bake for about 25 minutes. There is a trick to placing the wedges on the baking sheet – if you place them skin side down (the pointed side up), you won’t have to turn them during the baking process.

To serve with the wedges I prepared an Avocado Relish.
Mash avocado and add: minced garlic clove, chopped tomato, chopped cilantro, minced red onion, lime juice, chopped pickled jalapeno, salt and pepper.

There were no leftovers 🙂

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