Thursday, November 13, 2008

Sweet Potato Wedges


"You know, I just took some to be polite, but these are delicious!", said my other mother at this year's fake-Thanksgiving festivities. At real-Thanksgiving, sweet potatoes are a staple in many American households, but some people just don't like them. Half my family hated them, until they tried these. If you love sweet potatoes, then these wedges will broaden your sweet potato horizons, and if you think you hate sweet potatoes, these wedges will inspire you to give them another chance. Yes, they are that good.

I know that eating sweet potatoes with tiny marshmallows is an American tradition dating back to at least the 1950s, but I am telling you there is another way, a much healthier and more delicious way. So this Thanksgiving, add these to your menu, and then keep on adding them to all your multi-course meals year round.

Level of Difficulty: April

3 Sweet potatoes, peeled and cut long ways into 1-inch wedges
1 Tablespoon minced garlic, heaping
1 1/2 Tablespoon olive oil
1/4 Teaspoon dried thyme
1/4 Teaspoon ground sea salt
8 pats of butter, or non-dairy vegetable spread (you can skip this step if you prefer non-dairy or heart healthy)

Pre-heat the oven to 400F. Lay sweet potato wedges flat on a cookie sheet. Top with mixture of garlic, olive oil, thyme, and sea salt. Add pats of butter (or non-dairy vegetable spread) randomly around the pan. Bake for 20 minutes, then swap each pan from bottom to top, or visa versa, and bake for another 15-20 minutes to ensure even cooking. Serve hot.

** When preparing your Thanksgiving feast, I find that putting the wedges in about 45-60 minutes prior to dinner time works best.

9 comments:

Karen B said...

I still don't care for sweet potatoes in general but I could eat these every day. PS, is that one of the new dishes?

Ann said...

Switch shelves? In the oven? I just take it out and put it back in again on a different rack? Why?

I'm planning on making these, that's why I want to be clear on the instructions.

Ali-kat said...

The cookie sheets, not the oven racks. Liz says it makes a difference, and I believe her. Sorry Ann.

kanewoman said...

These are definitely going to be on my Thanksgiving Table, since I am on the beach. Just to clarify - take the cookie sheet of potatoes out of the oven and put them back in on a different shelf? Huh? Or do you mean, take the potatoes off one cookie sheet, and transfer them to another? I guess you will have to spell it out for me?

chunkymonkey said...

My mom is going to make these for the fam, but we won't be there. Maybe Grandpa Monson will let me invade his kitchen space to cook these.

Ali-kat said...

Yes, just take the cookie sheet with the already baking wedges, and move entire thing to the other rack, only to ensure even cooking. Sorry for the confusion everyone.

karin said...

We are having these and I am very excited about them. Good thing Ann is coming to Mom's for Thanksgiving so I can help her with switching the cookie sheets.

Heather said...

Woah, I am totally making these and soon. I love that you have fake-Thanksgiving!! :)

David & Lisa said...

yum...looks like another winner. I love sweet potatos and I'm glad to see a recipe that doesn't involve brown sugar and marshmallows.

Ok, remember that soup recipe I said I'd send you like 10 years ago? Here it is and it's gluten free.

Tuscan Bean Soup

2 tsp olive oil
1 c. chopped onion
3 cloves crushed garlic
2 (14.5 oz)cans chopped tomatoes, undrained
2 (16 oz) cans cannellini beans
1 (14.5) oz can fat free chicken broth
1 T. chopped parsley (fresh or dried)
3/4 tsp dried oregano
pepper to taste
1/4 c grated parmesan cheese

heat oil in pan over medium heat. Add onion and garlic..saute till tender. Add tomatoes and next 5 ingredients, bring to a boil. Reduce heat and simmer 10 min..sprinkle with cheese before serving. I think it's even better the second day!