I normally like to eat these with peach ketchup but I liked the way these sounded with the Asian flair.
Sweet Potato Wedges with Sesame-Soy Dipping Sauce turns out to be a pretty snazzy way to indulge in an old favorite. I love the sesame seed addition to the wedges as well. This gave a little something-something to what I consider one of the most perfect tubers around.
This also fits in nicely with this month’s Potato Ho Down being hosted by me…right here. If you have already sent me your entry, thank you. If you haven’t, what are you waiting for?
Anyway, I will definitely be making this sauce again. It took about five minutes…which is all I seem to have these days.
Let’s make these up…
Here’s what you need: Sweet potatoes (yams), rice-wine vinegar, low-sodium soy sauce, toasted sesame oil, coarse salt and sesame seeds. Ingredients not shown: olive oil.
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Cut sweet potatoes into 3/4-inch thick wedges. In a large bowl toss with 1 Tablespoon and 1 teaspoon olive oil. Arrange the potatoes in a single layer on a baking sheet covered in parchment paper. Sprinkle with 1/2 teaspoon coarse salt.
Place in a 500 degree oven for 20-25 minutes until tender and slightly browned.
While sweet potatoes are baking make the dipping sauce.
In a small bowl combine 2 Tablespoons low-sodium soy sauce, 2 Tablespoons rice-wine vinegar and 1/4 teaspoon toasted sesame seed oil. Set aside.
When the sweet potatoes come out of the oven, sprinkle them immediately with 1-1/2 teaspoons sesame seeds.
Transfer to a serving dish and serve with dipping sauce.
If you have never made sweet-potato fries, it’s about time.
Sweet Potato Wedges with Sesame-Soy Dipping Sauce
Adapted from Martha Stewart
For The Sweet-Potato Wedges:
2 pounds sweet potatoes (yams), peeled and c into 3/4-inch thick wedges
1 Tablespoon plus 1 teaspoon olive oil
1/2 teaspoon coarse salt
1-1/2 teaspoons sesame seeds
For The Dipping Sauce:
2 Tablespoons low-sodium soy sauce
2 Tablespoons rice-wine vinegar (not seasoned)
1/4 teaspoon toasted sesame oil
Cut sweet potatoes into 3/4-inch thick wedges. In a large bowl toss with 1 Tablespoon and 1 teaspoon olive oil. Arrange the potatoes in a single layer on a baking sheet covered in parchment paper. Sprinkle with 1/2 teaspoon coarse salt.
Place in a 500 degree oven for 20-25 minutes until tender and slightly browned.
While sweet potatoes are cooking make the dipping sauce.
In a small bowl combine 2 Tablespoons low-sodium soy sauce, 2 Tablespoons rice-wine vinegar and 1/4 teaspoon toasted sesame seed oil. Set aside.
When the sweet potatoes come out of the oven, sprinkle them immediately with 1-1/2 teaspoons sesame seeds.
Transfer to a serving dish and serve with dipping sauce.
