Roasted Sweet Potato Wedges with Miso-Tahini Dipping Sauce
This dish is a close interpretation of a recipe featured on basically, a Bon Appetit newsletter. I decided that I wanted to turn Roasted Sweet Potatoes with Miso-Tahini Sauce from a side dish into a appetizer and kick it up a notch. I roasted the potato wedges a bit longer than directed to ensure that they had a nice char and were easy finger food. Rather than spreading the sauce on the plate to make for an attractive platter, I doubled the ingredients and created a sauce for dipping. And finally, I sprinkled the finished wedges with a healthy amount of Aleppo pepper to spice things up a bit. Bottom line is that this is a super healthy snack, of which, you and your friends (if you’re up for sharing) won’t be able to get enough. At least that was my experience. Enjoy!
Roasted Sweet Potatoes Wedges with Miso-Tahini Dipping Sauce