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Spanish Sweet Potato Wedges Recipe

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This recipe for Spanish Sweet Potato Wedges, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
Romesco Sauce Ingredients
-1/2 cup raw almonds, macrona if possible
-1 clove garlic, peeled
-2 roasted red peppers
-1 tablespoon extra virgin olive oil
-1 tablespoon sherry vinegar, or red wine vinegar
-1 teaspoon paprika
-salt, to taste
Sweet Potato Wedge Ingredients
-2 or 3 medium sweet potatoes, scrubbed and cut into wedges
-3 tablespoons extra virgin olive oil
-2 tablespoons brown sugar
-2 teaspoons chili powder mixed with 1/2 teaspoon cayenne pepper
OR
-2 teaspoons jerk seasoning

Directions:
Directions:
Puree Romesco ingredients in a blender and set aside.

Preheat oven (or grill) to 400 degrees. In a mixing bowl toss sweet potatoes with olive oil, brown sugar, chili powder, and cayenne until coated. Roast in the oven on a cookie sheet for 15 minutes, then flip them over and roast another 15.

Serve sweet potato wedges with dipping sauce.

Romesco is also good with grilled apsapragus or other vegetables.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes.

 

 

 

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