Sometimes an interesting or unusual side dish can turn an otherwise plain or ordinary meal into a memorable one and take it to another level. This happened recently when I was preparing dinner for a guest who was on a very limited diet. She had requested plain broiled fish with no sauce and steamed vegetables. Along with this we offered her our crispy roasted lime infused sweet potato wedges, that had been brushed with marmalade just before going into the oven. “My meal could not have been more satisfying,” she told someone. “What I asked for was cooked perfectly to my liking. But what made it so extraordinary was that special and surprising taste sensation of those zesty citrus sweet potato wedges.” These are also great with a beef or pork roast, ham or chicken.
CHANGE SERVING SIZE
READY IN1 hr15 mins
- 3 large sweet potatoes (or 4 medium)
- 1 limes
- 1 tbsp Onion salt
- 1/4 cup oil
- Wash potatoes leaving skins on and cut into wedges. Marinate in the juice from the lime and it’s zest.
- Toss in oil with onion salt and pepper to taste. Spread out on baking sheet.
- Bake at 400 degrees Fahrenheit for about 30 minutes or until crispy and golden on outside and tender inside.
Or a balsamic vinegar glaze, maybe one infused with ginger. Sorry, you have got me all excited over the possibilities!