japanese sweet potato wedges with lemon ranch dipper
I used Japanese sweet potatoes which has a lighter color and less sweet flavor.
prep time
10 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 pounds Japanese sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 2 cloves garlic, minced
- salt and pepper, to taste
- RANCH
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon granulated onion
- 1/2 teaspoon dill
- 1/2 teaspoon celery salt
- salt and pepper, to taste
How To Make japanese sweet potato wedges with lemon ranch dipper
-
Step 1Peel the potatoes and cut them into 2-inch wedges. Line a baking sheet with parchment paper and preheat the oven to 425 degrees F.
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Step 2In a large bowl, combine the olive oil, rosemary, thyme, garlic, and salt.
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Step 3Add the potatoes and mix well until the potatoes are seasoned.
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Step 4Lay the potatoes out on the baking sheet. Bake for 15 minutes, then turn and bake for 15 more minutes.
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Step 5Meanwhile, make the ranch. Mix all ingredients, and taste to adjust seasoning.
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Step 6Serve the ranch with the potato wedges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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