Imagine if you will, traveling 4 hours to stay the weekend with 2 people (and a dog) you had never met. This is exactly how my first time went meeting Alex and Sonja from A Couple Cooks in early 2012. Back when I lived in Illinois, it was only a four hour drive over to Indy. We had been online friends for a bit but I knew they were something special (and it was SO true). Many years and a couple kids later, I still feel lucky to call them my friends and these awesome friends just published an amazing cookbook dedicated to simple vegetarian recipes: Pretty Simple Cooking.
These spiced sweet potato wedges are part of their side dish section but if you're me, you eat them for breakfast and possibly lunch. I love the warmth of the allspice and the simplicity of the chives + sour cream makes this dish easy. Best of all, that's pretty much the entire book (they don't call it pretty simple just for fun!) If you're looking for a bit of variation in your vegetarian cooking, I highly recommend picking up a copy of their book!
Spiced Sweet Potato Wedges with Chive Cream
Sweet Potato Wedges from A Couple Cooks' Pretty Simple Cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
For the Potatoes
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon allspice
1 teaspoon kosher salt
2 ½ pounds small to medium sweet potatoes
2 tablespoons extra-virgin oil oil
For the Chive Cream
1 small handful chives
1 cup sour cream or crème fraîche
¼ teaspoon kosher salt
Instructions
- Preheat the oven to 450˚F.
- Roast the potatoes: in a small bowl, mix the garlic powder, oregano, allspice, and kosher salt.
- Wash the sweet potatoes, keeping the skins on. Slice each potato in half crosswise and then half again lengthwise. Place each piece cut-side down and slice it into 3 wedges, for a total of 12 wedges per potato. In a large bowl, mix the potatoes with the spice mix and olive oil.
- Line a baking sheet with parchment paper or a silicone mat, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes, until tender and starting to become crisp and browned (no need to stir).
- Make the chive cream: thinly slice the chives and mix them with the sour cream and kosher salt. Taste and add additional salt if desired.
- Serve the wedges warm from the oven, along with the chive cream.
Notes
Tips + Tricks: They recommend using cashew cream for keeping this vegan (in place of the sour cream). I also only had yogurt on hand and used it strained in place of the sour cream.
Ingredients: Sweet potatoes, sour cream, chives
Link: Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Find it online: https://naturallyella.com/spiced-sweet-potato-wedges/
Explore Pretty Simple Cooking by A Couple Cooks
Sonja and Alex break their book into many different sections to help you get the most from simple cooking. It starts with Brunch/Breakfast then moves into starters/snacks, salads, vegetables, baked, items from scratch, mains (for different occasions), and sweets. There is something for everyone! To get a feel for the book, a few more recipes other sites have shared:
Falafel Burgers with Yogurt Dill Sauce
Baked Goat Cheese in Tomato Sauce
Cauliflower Black Bean Tacos
Sonja says
I LOVE thinking back to the good old days when we first met! How lucky we were to have met and learned from you when we were just starting out. THANK YOU for your friendship that has endured over so many years: we are honored to call you friend. Now for our littles to meet! And thank you so much for your kind words about Pretty Simple Cooking--it means the world! xo
Abby @ Heart of a Baker says
I think that is partially why I love blogging so so much. I've flown to the East Coast to meet with people I've never met, stayed a weekend in NYC with bloggers I know online, and formed friendships here in the Midwest with ones I would have never known otherwise. It's hard work, but magical 🙂
Sabrina says
nothing better than sweet potato, especially in big chunks like this, and nice chive cream pairing with this recipe, thank you
Mary Ann Jasienowski says
And this serves how many?