Sweet potatoes go very well with the main dishes served at most holiday functions. Rather than mashing the sweet potatoes or giving them the casserole treatment, try this dish of Roasted Sweet Potato Wedges with Walnuts.
The kicker is the sauce. It’s sweet, tangy and slightly acidic and blends well with the nuttiness of the sweet potatoes.
- 4 medium-sized sweet potatoes, peeled
- 1/4 cup walnuts, chopped
- 1/2 TBSP cane sugar vinegar (or any other sweet vinegar)
- 1/4 cup olive oil
- 1 tsp Creole mustard (or dijon if you can’t find Creole)
- 2 tsp maple syrup (the real stuff)
- Salt and pepper to taste
- Preheat oven to 350F.
- Place walnuts on a baking sheet and back until toasted (about 6-8 minutes). Remove from oven to cool. Increase oven temperature to 400F.
- Cut sweet potatoes lengthwise into wedges then toss in 1 TBSP of olive oil. Place them in a greased baking dish and season with salt and pepper.
- Bake 45 to 60 minutes, tossing occasionally, until tender.
- When sweet potatoes are done, let cool then transfer to a serving platter or dish.
- Whisk together remaining oil with maple syrup, Creole mustard and sugar cane vinegar. Drizzle over sweet potatoes and garnish with walnuts.
Creole mustard and cane sugar vinegar may be hard to find depending on where you’re located. Just use the substitutions mentioned in the ingredients list if you don’t have access to the ingredients I used.
You can even use these wedges as a bed for sliced turkey or ham this holiday season. The sauce alone will ensure you go back for seconds.