Spicy Sweet Potato Wedges Plus

Spicy Sweet Potato Wedges Plus

Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip Ingredients:

2 large sweet potatoes, sliced into wedges
2 T. coconut oil, melted
1 t. ground cumin
1 t. curry powder
1 t. smoked paprika
½ t. cayenne pepper
½ t. ground cinnamon
1 c. coconut yogurt
2 t. fresh lemon juice
3 T. fresh dill, minced
3 T. fresh parsley, minced
Sea salt and black pepper to taste

Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip Directions:

  • Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.
  • In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.
  • Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.
  • Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once hallway through the cooking process to brown both sides.
  • While the sweet potatoes are roasting, mix the coconut yogurt with the lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.
  • Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed coconut yogurt dip.

If you crave potatoes but want to stay away from deep fried potatoes or other salty snacks, these crispy sweet potato wedges are both great tasting while still having a taste you will love. The refreshing herbed coconut yogurt dip is the perfect complement to the spicy seasonings in this recipe. And if you want more flavor, mix up the herbed yogurt dip the night before to give the flavors more time to combine and develop.
 Preparation time: 10 minutes
Cook time: 30 minutes
Serves: 4
Special tip for you: for crispier sweet potato wedges, do not salt them until they are done roasting.

Rosemary Roasted Red Potatoes

Rosemary Roasted Red Potatoes

Rosemary Roasted Red PotatoesRosemary Roasted Red Potatoes Ingredients:

2 tablespoons butter
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary
2 tablespoons onion, finely minced
2 pounds red potatoes
sea salt and pepper, to taste

Rosemary Roasted Red Potatoes Instructions:

Preheat oven to 425°

Remove rosemary leaves from woody stems and finely chop.

Wash and cut potatoes into uniformly sized pieces. Place in bowl and drizzle with extra virgin olive oil. Add rosemary and chopped onion to the bowl and toss with your hands to combine. Add salt and pepper to taste.

Melt butter in a large cast iron skillet over medium-high heat. Add coated potatoes to skillet without overcrowding. Without stirring, cook until a brown crust appears. Gently turn the potatoes until all sides are evenly browned.

Place skillet in oven and roast for 30 to 35 minutes or until cooked through.

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
1 teaspoon garlic powder 2 1/2 cups low-fat milk
10 pounds potatoes, peeled and sliced
2 teaspoons salt (optional)
1 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Scalloped Potatoes Instructions:

Pre-heat oven to 375 degrees F (190 degrees C).

In a medium bowl whisk together the mushroom soup, celery soup, onion soup mix, garlic powder and milk.

In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.

Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let the scalloped potatoes stand for 5 to 10 minutes before serving.

Lemon and Herb Red Potatoes

Lemon and Herb Red Potatoes

Lemon and Herb Red Potatoes

Lemon and Herb Red Potatoes Ingredients:

2 ½ – 3 lbs of small red potatoes
2 tbsp. butter or margarine, melted
1/4 cup olive oil
2 tbsp. lemon juice
¼ tsp. paprika
½ tbsp. fresh basil, chopped
½ tbsp. fresh chives, chopped
1 tsp. each salt & pepper

Lemon and herb red potatoes ingredients