Good news, Friday is almost here! And we’re still getting spaghetti squashes from our garden, I pulled two more along with a funky cucumber and eggplant yesterday.
We only planted two spaghetti squash plants, but they’ve been producing like crazy unlike my kale or tomato plants this year. It’s been an odd year with the drought and heat in California. Next year I think I want to try growing sweet potatoes because I love them, but never seem to remember to buy them. What’s that about? They’re so great just to chop up and toss into hearty, curry winter stews or simply bake with a little vinegar and seasonings, no oil is needed for this simple recipe!
Oil Free Fall Sweet Potato Wedges
- 3 medium sweet potatoes cut into wedges
- 2 tbsp. apple cider vinegar
- seasonings of choice (smoked paprika, smokey blend, onion powder, curry, etc.)
- salt and pepper to taste
Preheat over to 375 degrees. Toss sweet potatoes in a bowl with the rest of the ingredients. Place on a baking mat or non-stick paper and bake for 30-40 minutes, until edges are crispy.
This recipe is a fun opportunity to experiment with seasonings and toss in as little or as much as you want. Maybe even squirt a little sriracha in!
I used a Silpat baking mat which is one of my favorite tools for oil free baking and baked for about 35 minutes, until the edges were just crispy enough.
I paired them with a hearty kale salad for a veggie loaded dinner.
And really liked the texture of the baked wedges, slightly crispy outsides with a creamy center, very good.
Delicious dipped in a blend of organic ketchup and sriracha.
And they also make great dog treats because Miko made it clear we needed to share.
Leela acted unimpressed, but ate quite a few herself.
Try this simple, oil-free comfort side!