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Sweet Potato Wedges with Sesame-Soy Dipping Sauce

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.

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Comments

  8. Those potatoes look yummie. I like the Oriental touch. It is something I will definitely try, as I have yams in the fridge right now. The photos are so true to life, I thought I was looking at them in 3-D! Thanks!

    Reply

  15. Just wonderful – love oven ‘fried’ sweet potatoes, in fact, they have become a new staple in my house in recent weeks. The added nutrients from the sweet potato are always welcomed – and the sauce you have got going on here – I must try…

    Reply

  17. HA! It took a minute for your page to load. I sat in disbelief staring at your title. I just came from another site where someone posted about wedgies. I thought, how many people can post about wedgies on any given day? and then your pictures loaded.

    OH, THOSE wedgies!

    They look delicious!

    Reply

  42. Wow – this looks fabulous. I have all the ingredients so I’ll have to try this.

    I actually make a rendition of this. I cut the sweet potatoes into thin slices – like potato chips, toss in a little olive oil, sprinkle with salt and pepper. Then slide into an oven heated around 400 or 425. Wait for them to get nice and crispy.

    I serve with garlic mayo – mix mayo with some chopped garlic – or spicy mayo – mix with some chopped hot peppers (you could also use chili flakes.)

    Reply

  48. I think I am going to become a Potato Ho! Although my name is not good:
    Ed Ann! My step-sons dogs name is Biscuit, I might steal that one!

    I was going to TRY (try being the operative word) to make potato gnocchi – would that count?

    Reply

  51. Sweet potatoes are like gold … love them, need them, obsess over them. I have a chef cousin that has become a legend with his ultimate sweet potato fries with an aioli dipping sauce that has become the rage at many restaurants in town. I can’t duplicate them at home … but your wedgies, I can do those! And I will. Thanks

    Reply

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