Check out this sweet potato wedges recipe – it’s a little twist on an old favorite I think you might really like.
Now there’s nothing wrong with the traditional way of roasting your sweet potato wedges. Just a shake or two of simple spices from your cupboard and you’re ready to slide them into the oven. In fact, this is one of those recipes you should really try sometime: Sweet Potato Paprika and Cinnamon Wedges. It’s really good…and so easy.
But when you’ve got a little extra time to go for something more hauté cuisine, this recipe will give you splashier spuds that are dressed to impress. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-rnamou’]
It takes just a bit more prep time since you’ll need to cook some bacon, chop shallots, mince ginger and find your bottle of bourbon or rum to make the sauce. But I’ve got to say, the pay-off is pretty amazing…lots of interesting, contrasting flavors.
When you’re looking for something a little different complete with a dash of bourbon, get your gourmet on and give this sweet potato wedges recipe a whirl!
- 3 medium sweet potatoes or yams
- 4 slices of cooked bacon (reserve bacon fat in skillet)
- 1 1/2 tsp ghee or brown butter
- 2 shallots, diced
- 1/3 cup bourbon or rum
- 2 tsp fresh ginger, peeled and minced
- 1 Tbsp pure maple syrup
- Salt and pepper – to taste
- Preheat oven to 400º F
- Cut potatoes into wedges. Please in a single layer inside rimmed baking sheet lined with parchment paper. Set aside.
- Cook bacon until lightly brown but not crisp. Drain strips on paper towel, then chop.
- Leave about 2 Tbsp of bacon fat in the skillet. Sauté shallots and ginger for about 2 minutes over medium-high heat.
- Next add your ghee or brown butter, the bourbon (or rum), and the maple syrup to the skillet – stir just until butter melts. Drizzle hot sauce mixture over potato wedges aligned in the pan and top with chopped bacon.
- Roast loosely covered with aluminum foil in 400º F oven. After about 20 minutes, uncover pan and flip wedges over with tongs or a spatula. Continue cooking for another 10-15 minutes – or until potatoes are tender.