If I have a choice between a sweet potato fries and regular fries, I always choose sweet potato fries. I do love all potatoes, but there just seems to be so much more flavor naturally in a sweet potato.
I was making a pork tenderloin for dinner tonight and Dennis asked if we could have sweet potatoes one night this week. I chose to make them tonight as our side, along with broccoli. I’m a believer that there has to be something green on my plate at dinner, and my plate doesn’t seem complete without a green vegetable of some sort …. thank you, Mom, for teaching me the benefits of eating my vegetables. My mom always had a cooked vegetable with our dinner. Sometimes, it wasn’t my favorite vegetable – peas. And on those nights, it was a struggle for me to eat the vegetable. I remember my Dad sitting at the table with me and telling me I could not get up until those vegetables were gone. He would even take his watch off and set it on the table, waiting for me to finish those darn peas. I remember how frustrated I’d feel, but I loved my Dad dearly. One time we were at my paternal grandparents for dinner and I actually hid all the peas under my plate and when my grandma cleared the table, there they were. Uh oh!
I started with three sweet potatoes, which turned out to be way too many! I made three, because there are three of us. I now have a lot of sweet potato wedges left over, but Dennis has packed some up for his lunch tomorrow and there is always tomorrow night for dinner when we can finish them up. Another great use of leftover sweet potato wedges is to use them for breakfast in a hash. Just dice up some onion, a little green or red pepper, dice the leftover sweet potatoes to add to the vegetables once they’ve cooked for a few minutes, and serve under scrambled or sunny side up eggs.
I have been making a version of sweet potato wedges for at least 15 years. I saw a recipe in Cooking Light Magazine, tried it, and loved them. They have been a part of our dinner rotation a lot since then. I always change them up a bit, but one of my favorites is Cinnamon Chile flavored.
In a small bowl, I mixed together kosher salt, black pepper, Chile powder, garlic powder, cinnamon, oregano and brown sugar.
In a larger bowl, I placed the sweet potato wedges. I drizzled olive oil over the sweet potatoes and rubbed it into the wedges with my hands.
I poured the spice mixture over the potatoes and worked it in with my hands. I then laid the sweet potato wedges on a rack on a large baking sheet and baked them at 400 degrees for 35 minutes.
Once the 35 minutes were up, I turned the oven to broil and set it to high. I broiled the potatoes for 5 minutes to make sure they crisped up a bit and got a little brown on the edges. Make sure to check on them during the broiling process, you don’t want to burn them.
When they were done, I sprinkled fresh thyme over the top and put a little light sour cream in a dish for dipping.
3 sweet potatoes
3 tablespoons olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons Chile powder
1 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 teaspoons dark brown sugar (light brown will work as well)
light sour cream, for dipping
fresh thyme, as a garnish
- Wash and pat dry sweet potatoes.
- Cut in half lengthwise and then lay onto it’s flat side and cut in half again. Cut each half again. You will end up with 8 wedges.
- Place them in a large bowl and drizzle with olive oil. Work olive oil into potatoes with your hands.
- In a smaller bowl, mix together kosher salt, pepper, Chile powder, cinnamon, garlic powder, oregano and brown sugar.
- Bake in a preheated 400 degree oven for 35 minutes.
- Turn oven to broil on high and broil for 3-5 minutes.
- Sprinkle with fresh thyme leaves and dip in light sour cream.
Until next time, Kris