Sweet Potato Wedges With Chili Mayo Recipes

CHILI-SPICED SWEET POTATO WEDGES

Steps:

• Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.

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.

CHILE-SPICED SWEET POTATO WEDGES

Steps:

• Cut 4 sweet potatoes into wedges; toss with olive oil, salt and pepper on a baking sheet. Bake at 425 degrees F, flipping once, until browned, 20 to 25 minutes. Mix 3 tablespoons softened butter with 1 tablespoon harissa (or other chile paste), 1 grated garlic clove, the zest of 1 lime and a pinch of salt. Toss with the potatoes and some chopped chives. Season with salt. Serve with lime wedges.

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

SWEET POTATO WEDGES WITH LIME MAYO

Steps:

• Preheat oven to 450°F. Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper.
• Roast, turning once, until golden brown and crisp, 25-30 minutes.
• Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.
• Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

SWEET POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash sweet potatoes. Slice in half, then into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 30-40 minutes.
• Enjoy!

SWEET POTATO WEDGES WITH CHILI MAYO

Steps:

• Preheat oven to 400°. Peel and cut each potato lengthwise into 8 wedges. Toss with oil and Cajun seasoning; divide between 2 greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.

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.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
• Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
• Nutrition Information
• (Per Serving)
• Calories: 191
• Fat: 3.6g
• Protein: 2.8g
• Carbohydrates: 37.8g
• Fiber: 5.4g

BAKED SWEET POTATO AND CHILE WEDGES

Steps:

• Preheat oven to 450°F Cut each unpeeled potato into 1-inch-thick wedges. Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper. Arrange in two 13x9x2-inch disposable foil pans.
• Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.
• Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.
• Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro.
• Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.

SWEET POTATO (KUMARA) WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
• In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
• Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

ROASTED SWEET POTATO WEDGES WITH CHIVE MAYO

Steps:

• Heat oven to 425ºF.
• Toss potatoes with dressing and lime zest in bowl; spread onto bottom of parchment-covered rimmed baking sheet.
• Roast 30 min. or until potatoes are tender, turning after 15 min. Meanwhile, mix mayo, sour cream, chives and garlic until blended.
• Place potatoes in serving bowl. Sprinkle with paprika; toss lightly.
• Serve with chive mayo for dipping.