Things have yet to die down completely around here, so I’m keeping tonight’s post short and straight to the point: Sweet potatoes! Cut, season, roast, serve with fattening (and delicious) dipping sauce.

During the Sunday of Sandwiches, Angela showed me a menu from her recent trip to the UK and one of the side dishes was sweet potato wedges with tarragon mayo. It sounded fantastic, so I picked up some sweet potatoes at the farmers’ market and improvised a recipe this evening.

Sweet Potato Wedges
-2 sweet potatoes, washed and dried
-2-3 tbs. olive oil (enough to lightly coat wedges when cut)
-1 tsp. chili powder
-Sprinkling of salt and pepper to taste

1) Preheat oven to 350°

2) Slice sweet potatoes into 1/2″ thick wedges, 3″ long

3) Toss in a bowl with olive oil and seasonings.

4) Place in one layer on a baking sheet and roast for 20-30 minutes, or until tender.

Tarragon Mayo
-1 tbs. dried tarragon
-1/2 cup mayo
-Salt and pepper to taste

1) Mix ingredients in a small bowl. Cover and chill for 45 minutes to an hour and serve with the fries.