Monday, 20 April 2015

Sweet Potato Wedges with Sesame-Soy Dip

Serves 6


4 sweet potatoes
1 ½ tbsp olive oil
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 ½ tsp sesame seeds
Sea salt


Preheat oven to 425° F. Toss potato wedges (cut into ¾ inch wedges) with olive oil and ¼ tsp salt. Spread in an even lay on a parchment lined baking sheet. Roast approximately 30 minutes, until tender and slightly browned, turning halfway through.

For dipping sauce, stir together soy sauce, vinegar, and sesame oil in small bowl.

Transfer potato wedges to a serving dish, immediately sprinkling with sesame seeds. Serve with the dipping sauce.


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