I wanted to make sauteed tilapia with potato wedges and horseradish sour cream the other night but realized I had only two large sweet potatoes in my fridge. Hmmm, what to do now? Didn't want to go to the store for just a couple of potatoes. So I had to rethink the idea because the horseradish sauce wouldn't blend well with sweet potatoes, but then again, you never know until you try.
So I began to apply the traditional approach with brown sugar and cinnamon, but the cinnamon would most likely burn during the baking process and leave a bitter taste behind if rubbed on the potatoes.
The next best idea; simply to roast wedges and serve with a somewhat traditional dipping sauce. It worked really well. The tilapia sauteed in butter and finished off with toasted almonds and lemon, sweet potato wedges, and a small salad. Perfect! It was really good, yet simple. Nothing overly complicated about it.
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2 large sweet potatoes, scrubbed clean
2 teaspoons canola oil
1 teaspoon salt and pepper mix (recipe in an earlier blog)
1/2 teaspoon onion powder
For Brown Sugar-Cinnamon Sour Cream:
1/2 cup sour cream
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon maple syrup
pinch of salt
Cut each potato in half lengthwise and then each half into four wedges, a total of 16 wedges for both potatoes. Soak wedges in cold tab water for a couple of hours or even let soak in the fridge overnight.
Preheat oven to 400F˚
Remove potatoes from water and pat dry with paper towels. Place in a dry bowl and drizzle with oil. Make sure all sides are oiled before sprinkling with onion powder and salt and pepper mix or the seasoning won't cling to potatoes.
Place seasoned wedges on a baking sheet with a wire rack on it and bake for about 40 minutes or until soft in the center.
For brown sugar-cinnamon sour cream simply mix all ingredients in a small bowl until well blended. Ready to be dipped into.
Makes 2 to 4 servings
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to all the amazing ladies out there and especially all the Moms
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