Sweet Potato Wedges With Mole Sauce Recipes
ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT
Steps:
- Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
- Preheat the oven to 425 degrees F.
- Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
- Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.
POTATO WEDGES WITH SWEET & SPICY SAUCE
I'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. -Dana Alexander, Lebanon, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 218 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 449mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
GRILLED SWEET POTATO WEDGES WITH ORANGE-MOLASSES BUTTER
Steps:
- Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
- Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
- Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.
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OAXACAN BAKED SWEET POTATOES - FEASTING AT HOME
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- Wash, dry, and poke holes into the sweet potatoes using a fork. Place on a parchment-lined sheet pan and bake on the middle rack until tender in the center when you pierce with a fork. Depending on size this may take anywhere from 60-90 minutes. Check at 50. You could do this ahead and refrigerate. (See notes for extra-large.)
- In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower heat to medium and add the bell pepper, zucchini, and garlic, and salt and saute until everything is tender- about 7-8 minutes. Add the corn, cook 2-3 minutes, and set aside.
- Place all the ingredients (EXCEPT the CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a medium pot, bring it to a simmer over medium-low heat, cover (it will splatter), and cook 7-8 minutes over medium-low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat. Turn heat off and set aside.
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