Sides.RoastedSweetPotatoWedges History
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May 20, 2014, at 05:47 AM
by -
Deleted lines 33-38:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Natalie]] — [-04 May 2014, 06:37-]
>>messageitem<<
I made a lazy version of this last night that was a hit with the whole flimay. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn't too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate flimay, when we're doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)
>><<
!!!!![[~Natalie]] — [-04 May 2014, 06:37-]
>>messageitem<<
I made a lazy version of this last night that was a hit with the whole flimay. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn't too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate flimay, when we're doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)
>><<
May 04, 2014, at 01:37 PM
by - Comment added
Added lines 33-39:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Natalie]] — [-04 May 2014, 06:37-]
>>messageitem<<
I made a lazy version of this last night that was a hit with the whole flimay. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn't too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate flimay, when we're doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)
>><<
February 22, 2013, at 03:47 AM
by -
Changed lines 14-15 from:
Servings: 4
to:
Servings: 4\\
Attach:RoastedSweetPotatoWedges.jpg\\
Attach:RoastedSweetPotatoWedges.jpg\\
June 02, 2008, at 05:47 AM
by -
Added lines 1-28:
Name: Roasted Sweet Potato Wedges\\
Key Ingredient: sweet potatoes\\
Preparation: roast\\
Cuisine: American\\
Source: Weight Watchers\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :45\\
Comments: This recipe was made with sweet potatoes for a nutrient and color boost, but you can substitute regular baking potatoes if you prefer.\\
Servings: 4
2 large sweet potatoes, washed and patted dry\\
1 teaspoon olive oil\\
1/4 teaspoon table salt\\
1/4 teaspoon dried rosemary, crushed\\
1 rosemary sprig, for garnish (optional)
Preheat oven to 425F.\\
Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.\\
Spoon potato wedges onto a serving plate and garnish with fresh rosemary.
Yields 4 wedges per serving.
Note: You can use sea salt or Kosher salt instead of regular table salt if you prefer.
Key Ingredient: sweet potatoes\\
Preparation: roast\\
Cuisine: American\\
Source: Weight Watchers\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :45\\
Comments: This recipe was made with sweet potatoes for a nutrient and color boost, but you can substitute regular baking potatoes if you prefer.\\
Servings: 4
2 large sweet potatoes, washed and patted dry\\
1 teaspoon olive oil\\
1/4 teaspoon table salt\\
1/4 teaspoon dried rosemary, crushed\\
1 rosemary sprig, for garnish (optional)
Preheat oven to 425F.\\
Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.\\
Spoon potato wedges onto a serving plate and garnish with fresh rosemary.
Yields 4 wedges per serving.
Note: You can use sea salt or Kosher salt instead of regular table salt if you prefer.