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:

Equipment:

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