Sweet Potato Wedges with Sesame-Soy Dipping Sauce

Name: Sweet Potato Wedges with Sesame-Soy Dipping Sauce
Ingredients: 2 tablespoons low-sodium soy sauce; 2 tablespoons rice-wine vinegar (not seasoned); 1/4 teaspoon toasted sesame oil; 4 medium sweet potatoes, (about 2 pounds total), peeled and cut into 3/4-inch-thick wedges; 1 tablespoon plus 1 teaspoon olive oil; 1/4 teaspoon coarse salt; 1 1/2 teaspoons sesame seeds

72 Ratings

Tossed with olive oil and roasted, the sweet potato wedges are like fries -- without the frying. They make a heart-healthy side dish or snack. A sprinkling of sesame seeds and a tangy dipping sauce give them Asian flavor.

Martha Stewart Living, December 2005

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Servings:

Ingredients

For the Dipping Sauce

2 tablespoons low-sodium soy sauce
2 tablespoons rice-wine vinegar (not seasoned)
1/4 teaspoon toasted sesame oil

For the Sweet Potato Wedges

4 medium sweet potatoes, (about 2 pounds total), peeled and cut into 3/4-inch-thick wedges
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon coarse salt
1 1/2 teaspoons sesame seeds

Directions

Step 1
Make the dipping sauce: Stir together soy sauce, vinegar, and sesame oil in a small bowl. Set aside.

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Step 2
Make the sweet potato wedges: Preheat oven to 500 degrees. Toss sweet potatoes with oil and salt in a large bowl. Arrange in a single layer on a baking sheet. Roast, turning once, until tender and slightly browned, about 20 minutes. Transfer to serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

Reviews

72 Ratings

5 star values: 20
4 star values: 26
3 star values: 15
2 star values: 8
1 star values: 3

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Sweet Potato Wedges with Sesame-Soy Dipping Sauce

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Sweet Potato Wedges with Sesame-Soy Dipping Sauce

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Sweet Potato Wedges with Sesame-Soy Dipping Sauce