In the Philippines, we call sweet potatoes, "kamote." It's a super food for me because it's cheap, filling, and amazingly nutritious. Assuredly, practical parents won't fret on the price of this super food.
Usually, in cooking sweet potato, I just boil it in water without adding anything. I got tired of the taste, so I wanted to try a new recipe.
I got the Oven-Roasted Sweet-Potato Wedges from Health's website, but I did not follow everything because I don't have all of the ingredients.
Below is the one I tried and to make it more interesting, I asked my 5-year-old daughter to help me. She's not much of an eating person. I always have to force her to eat, almost always (quite her mother's opposite!). I decided to have her help me with the preparations to increase her interest in food. Maybe if she helped me cook it, she will be more interested in eating it!
I woke my daughter up earlier than usual, and she woke pretty fast when she learned she'd be cooking. That's one of her fastest waking-up rates, second to the times when her military father is around.
Let's get to work. It's baking time!
Oven-Roasted Sweet-Potato Wedges Recipe
- 2 small sweet potatoes (Note: I would have wanted it unpeeled and brushed well to clean the skin, but the skin was not so nice, so I had to peel it.)
- 1 tablespoon garlic-flavored olive oil (Note: I don't have garlic-flavored olive oil so I just added some minced garlic on the olive oil.)
- 1/2 teaspoon salt
- Preheat oven to 450°. (I don't have an oven yet, so I used my roaster).
- Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
- Arrange potatoes in a single layer on a baking sheet or the grill. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.
|My daughter patiently waits for her breakfast.|
Okay, so the sweet potatoes cooked in only 13 minutes, maybe because the preheating took too long, Or so I thought. I put the temperature incorrectly, actually. Toinks!
Anyway, probably becaus of the hurried cooking, it's a bit dry and not enough saltiness for me. I would add a little more than a dash. Zoe loved it though. I mean, chef Zoe loved it. We dipped it in tomato ketchup.
Yummy mother-child bonding. Hurrah to healthy living!
|Ready to eat! Healthy sweet potatoes! (Sorry for the poor lighting. I'm still getting used to taking photos of food in our seemingly-underground kitchen hehe)|
How did this recipe go for you? What sweet potato recipes have you tried already?