Goodbye January. I’m sorry you ever darkened our doors. Am I being a bit harsh? Perhaps, and to be honest it’s not January the month that bugs me – it’s all the endless drivel about New Year’s resolutions, ‘clean’ eating, and colonic irrigation that’s got me down. And don’t get me started about dry January…
If you must go monastic in your eating and drinking, then why not do it in July when you can sip your wheatgrass/goji berry/kale smoothie quietly outdoors in a wooded glen away from the rest of us? Meanwhile we’ll be grilling burgers and eating slightly dodgy coleslaw that should have been kept in the refrigerator just a bit longer and enjoying ourselves.
Don’t get me wrong. I’m not anti-healthy eating, I’m just tired of it being the subject of every cookbook and dinner party. To be honest, I’m more of an all-things-in-immoderation-carpe-diem kind of guy. But if you’re one of those souls who is emerging from detox January, then may I help ease you back into the human race with my Spicy baked sweet potato wedges.
Yes, baked not fried folks. A hefty one pound sweet potato is tossed in a mere one tablespoon of oil then baked (not fried, did I mention that?) in the oven until oh-so tender. The secret – as in many things in life – is the spice. In this case, Los Chileros Abiquiu Steak Marinade.
Yes, I hear you voices of descent – steak marinade on sweet potatoes? What will they think of next? But here’s the deal: we call it steak marinade but it’s mighty fine on a whole host of things. The only thing it didn’t work with was when we mixed in a fruit salad but we’re confident that with a few tweaks we’ll have that recipe for you too. In the meantime, try these bad boys. I have a tray in the oven now and the aroma is maddening.
So bring on February – cheers!
Spicy Baked Sweet Potato Wedges with Lime
Serves 3-4
1 lb. sweet potatoes
½- ¾ Tbsp Abiquiu Steak Marinade
1 Tbsp olive or vegetable oil
1 lime, cut into wedges
Preheat oven to 325°F
Peel the sweet potato and slice into thick wedges. One large sweet potato should yield about sixteen fat wedges. Place the wedges on a baking sheet or in a roasting pan. Coat with the oil and then rub the spice mixture onto all sides of the wedges, ensuring they’re evenly coated.
Place the pan in the oven. Turn the wedges every fifteen minutes or so until they’re cooked through (a knife or skewer should insert easily). It should take about 45 minutes. Remove, place on a serving platter and serve with the lime wedges.
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