Sesame Sweet Potato Wedges With Peanut Dipping Sauce Recipes

SWEET POTATO WEDGES WITH SESAME-SOY DIPPING SAUCE

Steps:

• Make the dipping sauce: Stir together soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
• Make the sweet potato wedges: Preheat oven to 500 degrees. Toss sweet potatoes with oil and salt in a large bowl. Arrange in a single layer on a baking sheet. Roast, turning once, until tender and slightly browned, about 20 minutes. Transfer to serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

SESAME SWEET POTATO WEDGES

Steps:

• Heat oven to 400°F.
• Arrange potato wedges in a single layer on a baking sheet.
• Sprinkle wedges with the olive and sesame oil, sesame seeds and salt.
• Roast 35 minutes, or until tender.
• Puree peanut butter, lime juice, chili, soy sauce, ketchup and 1/4 cup warm water until smooth.
• Season with salt and pepper then transfer to a pan and heat over a low flame until warm.
• Sprinkle wedges with cilantro. Serve with dipping sauce.

POTATO WEDGES WITH SWEET & SPICY SAUCE

Steps:

• Preheat oven to 425°. Cut each potato lengthwise into six wedges; place in a large bowl. Add oil and seasonings; toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Bake 45-50 minutes or until tender, turning once., In a small bowl, mix sauce ingredients. Serve with potato wedges.

SWEET POTATO WEDGES WITH CHILI MAYO

Steps:

• Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.

SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE

Steps:

• Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
• Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
• Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
• Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
• Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.