Tuesday, October 27, 2009

Spiced and baked Sweet potato wedges

Eating sweet potatoes is a better way to get your starch. It is abundant in Vitamins A, high in fiber and low in fat. I buy sweet potato for my son in 3 pound bags and end up using just 1 or 2 a month for him. The rest, I try to cook up for us in different ways. Sweet potato wedges is one of my favourite and after few trials and errors, I have perfected this recipe which we all (including my son) loves.

Sweet potatoes - about 4 medium sized, peeled and cut. I cut into 1/4 inch wedges to entice my son. Cubes or just rounds would work too.

For Marinade:
Olive oil - 1 1/2 tsp
Grated onion - 2 tbsp
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Red chilli powder - 1/4 tsp or to taste
Salt - 3/4 tsp or to taste
Sugar - 1/2 tsp to help in browning
Italian seasoning - 1/2 tsp - optional(You can use dried oregano, rosemary, basil or thyme)
Now, the secret ingredient, Soy sauce - 2 tsp

Mix all the marinade ingredients and transfer into a quart size zip-top bag. Add the cut sweet potatoes, close the bag and mix well to coat. Let it sit for 1/2 to 1 hour.

Preheat the oven to 400F. Coat a baking pan with cooking spray. Transfer the contents of the zip-top bag into the pan. Arrange the pieces into a single layer. Bake for about 20 minutes. Stir and bake for another 20 minutes (Oven time varies based on the size of the pieces). Then broil for about a minute and enjoy. Sweet potato wedges do not get crispy like potatoes wedges. They are a little soft, chewy and yummy of course!!!

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