Sweet Potato Wedges with Sesame-Soy Dipping Sauce

Name: Sweet Potato Wedges with Sesame-Soy Dipping Sauce
Yield: serves 6
Ingredients: 4 sweet potatoes (about 2 pounds), peeled and cut into 3/4-inch-thick wedges; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; Coarse salt; 2 tablespoons low-sodium tamari soy sauce; 2 tablespoons rice vinegar (unseasoned); 1/4 teaspoon toasted sesame oil; 1 1/2 teaspoons sesame seeds

January 26, 2012

Think of these roasted sweet potato wedges as a heart-healthy variation on French fries—without the frying. A sprinkling of sesame seeds and a tangy dipping sauce lend Asian flavors.

Recipe information

Yield
serves 6

Ingredients

4 sweet potatoes (about 2 pounds), peeled and cut into 3/4-inch-thick wedges

1 tablespoon plus 1 teaspoon extra-virgin olive oil

Coarse salt

2 tablespoons low-sodium tamari soy sauce

2 tablespoons rice vinegar (unseasoned)

1/4 teaspoon toasted sesame oil

1 1/2 teaspoons sesame seeds

Preparation

Step 1
Preheat oven to 425°F. Toss sweet potatoes with olive oil and 1/4 teaspoon salt on a rimmed baking sheet. Spread in an even layer, and roast, turning halfway through (they should release easily from sheet), until tender and slightly browned, about 30 minutes.
Step 2
Meanwhile, stir together tamari, vinegar, and sesame oil in a small bowl.
Step 3
Transfer potatoes to a serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 168
Step 6
Saturated Fat: .5g
Step 7
Unsaturated Fat: 3g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 32g
Step 10
Protein: 3g
Step 11
Sodium: 309mg
Step 12
Fiber: 5g

Power Foods

TagsAsian American Sweet Potato Potato Root Vegetable Vegetable Side Starter Dinner Dairy Free Nut Free Gluten Free Vegetarian Vegan Easy Weeknight Meals Roast Fall Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes