Jun 14th, 2009
Sesame Sweet Potato Wedges with Peanut Dipping Sauce
In our house, peanut butter rules. Second only to our late night addiction to cereal, a peanut butter and jam sandwich is an easy way to solve the absence of dinner or lunch. So even though I just chose the gado gado with peanut sauce, I couldn’t resist trying out this recipe, which includes a peanut-based dipping sauce to accompany the wedges.
Let’s be honest – sweet potatoes aren’t as pretty as their close cousin, the yam. However, nutritionists swear that sweet potatoes are crammed full of vitamin goodness. A choice of either baking or deep-frying is given with this recipe and being the healthy type, I chose baking.
The sauce recipe includes a spicy chile pepper but advocates seeding the pepper. I’m not sure why you would take away the source of the spice so I left most of the seeds.
I served the wedges with some baked snapper and steamed chard. Together, it made a simple meal that you could serve to friends or family even on a weeknight where you don’t have a chance to start cooking until after 6pm (like me tonight).
The sweet potatoes turned out creamy and the sauce was addictive, a perfect amount of spice and not too heavy. Although the recipe was supposed to serve four people, we ate pretty much everything, even with our fish.
