Snack Attack: Garlic Dill Sweet Potato Wedges
You can never have too many side dish recipes, so give Snack Attack: Garlic Dill Sweet Potato Wedges a try. This recipe serves 4 and costs 67 cents per serving. One portion of this dish contains around 2g of protein, 13g of fat, and a total of 198 calories. 36217 people were glad they tried this recipe. If you have sweet potatoes, fresh dill, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Pale Omg. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Garlic and Oregano Sweet Potato Wedges, Roasted Garlic Dip with Sweet Potato Wedges, and Roasted Garlic & Thyme Sweet Potato Wedges are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
3-4 tablespoons fresh dill, minced
¼ teaspoon garlic powder
¼ teaspoon salt
3 sweet potatoes
Equipment:
bowl
baking paper
baking sheet
wire rack
Cooking instruction summary:
Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.Preheat over to 450 degrees.Remove wedges from water and pat dry.Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).Bake wedges for 30-35 minutes until cooked through and browned.After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.NOW EAT THEM. Duh. They are delicious.
Step by step:
1. Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
2. Place wedges in a bowl, cover with water and add ice, about 2 cups worth.
3. Let wedges sit in ice for 30 minutes.Preheat over to 450 degrees.
4. Remove wedges from water and pat dry.
5. Place wedges back into a large, dry bowl.
6. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
7. Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
8. Bake wedges for 30-35 minutes until cooked through and browned.After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.NOW EAT THEM. Duh. They are delicious.
Nutrition Information:
covered percent of daily need
