Clif Notes

Sweet Potato Baked Wedges

Originally Posted by Efrain Barragan on Monday, March 11, 2013

Sweet Potato Baked Wedges with Savory Coconut Dukkah

One of my favorite comfort foods is sweet potato fries. And for a healthier option, I often bake my own sweet potato wedges at home. To spice it up a little this weekend, I added our Savory Coconut Dukkah and used my Meyer lemons to make a crème fraiche dipping sauce. They were a delicious side dish! Here’s the recipe if you want to try it out yourself.

3 Medium Sweet Potatoes
Extra Virgin Olive Oil
1 tsp sea salt
Gary & Kit’s Napa Valley Savory Coconut Dukkah

Preheat oven to 400 degrees F. Wash the sweet potatoes but don’t peel them. Cut each into 8 long wedges. Place them in a parchment lined roasting pan and brush lightly with the extra virgin olive oil. Sprinkle with salt and Savory Coconut Dukkah. Roast for about 25 minutes.

To make the dipping sauce, mix ¾ cup crème fraiche with juice from half a lemon. Add sea salt and fresh Italian parsley, chopped fine. Serve hot.


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