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.
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
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.