Spicy Sweet Potato Wedges with Chili Pepper
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spicy baked sweet potato wedges can be served as an appetizer or as a side dish with meat. Once cooked, they are tossed with a mixture of butter, harissa, garlic, and lime zest. This spicy mixture perfectly complements the sweet potato's natural sweetness. Serve with lime wedges for a squeeze of juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 sweet potatoes
- 1 tbsp harissa
- Zest of 1 lime
- 1 clove of garlic
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Cooking the dish according to the recipe:
- Slice 4 sweet potatoes into wedges; toss on a baking sheet with olive oil, salt, and black pepper to taste. Bake at 425°F (220°C), stirring once, until golden brown, 20-25 minutes.
- Combine 3 tablespoons softened butter with 1 tablespoon harissa (or other chili paste), 1 grated garlic clove, the zest of 1 lime, and a pinch of salt. Toss with sweet potatoes and sliced green onions. Season with salt to taste. Serve with lime wedges.
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