These long sweet potato herb wedges are baked using part boiled whole sweet potato. Part boiling the sweet potato makes it easy to slice the large sweet potatoes with a knife. You can part boil your sweet potatoes, cool them and keep in the fridge handy for a quick and easy meal. They can keep in the fridge for up to a week. These sweet potatoes are served with a simple but tasty dill and chive avocado mix.
To make these wedges you’ll need the following
Long Sweet Potato Herb Wedges Recipes
1 large whole sweet potato, herbs of choice, olive oil, salt
Part boil the sweet potato in half a cup of water. This sweet potato was large so I cooked it for about 10 minutes, with the water starting at cold. If it’s smaller cook in less time. You just need to cook it long enough to get the knife through. It will finish cooking in the oven. Leave it cool down.
When you’re ready to bake the wedges simply slice the sweet potatoes. Add salt and herbs and drizzle some oil making sure all wedges are greased.
Bake in a preheated oven at 220 degrees for 10 to 15 minutes
1 ripe avocado, 5 to 6 chives, 1 tablespoon chopped dill,1 tablespoon olive oil, juice of 1/2 a lemon, good pinch of salt
Simply blend all the ingredients together, or chop the herbs finely and mash up all the ingredients together
Simple and Tasty Long Sweet Potato Herb Wedges
- 2 Part boiled Sweet Potato
- 1 to 2 tablespoons olive oil
- salt to taste
- Slice the part boiled sweet potato into wedges
- Add herbs, salt and a bit of olive oil to the wedges
- Bake in a pre heated oven at 220 degrees for 10 to 15 minutes