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Smoky Sweet-Potato & Rosemary Wedges

January 23, 2016

Happy New Year! We are 23 days into 2016, and I am finally writing my first post for the year. So, I don’t normally make resolutions – because I know how incapable I am of keeping them. But, this year, I have vowed to lose some weight, eat healthier and feel healthier. So, now, the effort is to be off stress (yes, no stress), dairy, gluten and rice. Don’t get me wrong, I continue to eat veggies – Indian, Chinese, European, etc. style – just without roti, bread, rice or pasta! I am just a week into this new lifestyle – but I’m hoping to stick it out for the year.

The best way to follow such a routine is to eat a lot of fibre through fruits, veggies, etc. One of my favourite vegetables is sweet potato. Sweet potatoes are way better than regular potatoes – not only do they have fewer calories, but they have much more fibre, are filled with Vitamin A and potassium. I remember my dad using them to make pakodas (fritters made of chickpea flour and spices) or mashing them, adding an Indian style tempering.

A method close to my heart is roasting – I love how mixing a veggie or protein with spices and slow roasting it in the oven gives its a crispy yet soft succulent texture. So, this weekend, I made smoky sweet potato and rosemary wedges – delicious! I like to keep the skin on – all the nutrients are just under the skin. Plus it adds a beautiful crispy texture and allows the flesh to be moist during the roasting process.

 

Print Recipe
Smoky Sweet Potato and Rosemary Wedges
A healthy, low calorie snack...
Course snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Pre-heat the oven to 200 C.
  2. Mix together the parsley, paprika, chilli powder, honey, salt and pepper.
  3. Mix in the wedges and coat them well with the mixture.
  4. Now add the oil and mix well till all the wedges are coated
  5. Line an oven tray with aluminum foil and place the wedges neatly and roast them in the oven for at least 30-35 minutes.
  6. Half way through, baste (brush) the wedges with a little oil.
  7. Serve hot with a nice mayo dip.
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4 Comments

  • Fazeelah January 24, 2016 at 16:02

    Helpful recipe. Needed to do something with my sweet potatoes. Thank you.

  • Shweta Ghayal April 24, 2016 at 15:28

    Finally… it’s been 3 weeks since I tried this.. every weekend I say I want to comment and weekend just gets over before even it starts.. I tried it with red potatoes.. It was heaven.. It took me about 30 minutes to bake these n 3 to eat 😀 Keep the yummy recipes coming 🙂

  • Shweta Ghayal June 5, 2016 at 13:35

    I try these all the times now.. either with potatoes or sweet potatoes… perfect recipe.. I tried it will Dill … but I think I love rosemary more… also some blog mentioned having the cut pieces soak in little water and ice enough to cover the pieces for half an hour to make them more crispy (two cups of ice + water for 3 sweet potatoes).. I won’t say they were as crispy as the fried ones..but of course, I could feel the crisp now and then in the bites 🙂 thought you might like to try! xoxo

  • Shanti June 14, 2016 at 16:02

    I love this recipe – Another way to have crispy potatoes is to par boil them and then bake them.

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