Who doesn’t crave sweet potato fries every now and then?
The salty-sweet combo gets me every time.
And they are especially delicious when served with aioli.
Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.
Have you tried the slightly more tender (and easier to make) sweet potato wedges?
I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.
Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.
For reals, don’t skip the sauce. It’s everything.
I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.
It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).
- 2 extra large sweet potatoes, or 3 medium-large, (enough to fill 1 baking sheet when cut up)
- Generous drizzle of olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 teaspoons minced canned chipotle peppers, or more, to taste
- Juice of 1/4 lime
- 1 clove garlic, minced
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels.
Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges.
Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.
Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.
As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done.
When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli.
What’s your favorite way to cook meatballs?
I was completely torn between baked & pan fried for awhile…. until I finally did a head to head test.
I made one batch of meatballs, and pan fried one half, and baked the other.
Much to my surprise, I actually preferred them baked!
While the pan fried meatballs did get a nice crispy exterior, they totally lost their round shape.
Plus, it was really annoying to try and rotate all the balls in the pan to try & get them crispy on all sides.
WAY too much work for just a little payoff.
The baked meatballs, however, were SO easy (like just put them in the oven & wait 20 minutes).
I brushed them with a little olive oil, so they were still nice & golden on the outside and retained their beautiful round shape.
MUCH more attractive when set out for appetizers or placed on top of a pile of spaghetti 🙂
Recently, I’ve really been digging TURKEY meatballs (instead of beef or pork).
They have a lighter texture, and I love how the cleaner taste of the turkey meat allows the other flavors in the meatballs to shine through (which is key, since I add tons of herbs to my meatball mixture).
But anyways, these turkey meatballs are super easy to make.
Just mix everything together with you hands in a large bowl, shape into meatballs, brush with olive oil, and bake for about 20 minutes.
And while they bake, you can boil some pasta or set out some marinara for dipping.
Love easy dinners like this.
- 20 oz ground turkey
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons minced fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 cup milk
- 1/2 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 large egg
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- olive oil, for cooking
Preheat the oven to 400 degrees Fahrenheit.
Meanwhile, add the ground turkey, breadcrumbs, Parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, egg, garlic, oregano, and red pepper flakes to a large mixing bowl. Mix together with your hands until well combined.
Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.
Roll the meatballs into 1 1/2 inch balls (roughly 16 total), and place on the baking sheet. Brush with olive oil and bake in the oven for 20 minutes until lightly golden brown.
When done, remove from the oven and enjoy! The meatballs are great on their own, or over spaghetti, or dipped in marinara as an appetizer. They even make wonderful meatball subs for lunch the next day.
Do you ever crave those warm, yummy, crunchy, crispy, salty tortilla chips you get at Mexican restaurants?
The ones that everyone at the table can’t stop eating? (Thank god they’re bottomless)
I mean let’s be real, the prepackaged ones from the grocery store just aren’t the same… Unless you’re lucky enough to live near a store that makes them in-house.
Well, next time you’re having people over, you can make your own chips at home!
And it’s REALLY freaking easy.
The secret is using high quality corn tortillas. If you can find some made locally, that would be awesome. Otherwise, search for a brand that is just corn, lime, and salt. No added preservatives or stabilizers needed. They make the best chips, and are better for you anyways. Trader Joe’s usually carries some, as well as Sprouts and Whole Foods.
The process goes like this:
- Cut the tortillas into 8 wedges (or into strips if you want tortilla strips for soup or salad)
- Fry in oil on the stove until golden and crispy.
- Let cool on a paper towel lined plate and season with fine sea salt
Homemade chips are an easy and delicious snack for game day.
Serve with fresh salsa or guacamole & watch them disappear.
- Corn tortillas (preferably ones made with only corn, lime, and salt)
- Generous amount of vegetable oil for frying
- Fine sea salt
Take a stack of tortillas and cut in half. Cut in half again, and then cut each quarter in half, so that one tortilla makes 8 triangle shaped wedges. Cut as many wedges as you need (each wedge = 1 chip).
Pour vegetable oil in heavy skillet until there is a 1/2 inch thick layer on the bottom of the pan. Warm over high heat until the oil is very hot. You'll know the oil is ready for frying when you dip a piece of tortilla into the oil and it starts bubbling intensely.
Once the oil has reached the proper temperature, add a handful of tortilla wedges to the pot, using metal tongs to separate them in the pan. Add enough to fill the pan, but not so much that they are on top of each other. The chips will shrink slightly as they cook.
Let cook for a minute or two until golden on one side. Use tongs to flip the chips over and brown the other side for a minute or so. Remove the chips to a paper towel lined plate and season lightly with fine sea salt.
Repeat with the next batch of tortilla wedges, adjusting the heat up or down as needed to prevent burning or sogginess, and add more oil as needed if the pan is getting low.
Store the cooked chips in a plastic bag in the pantry for up to 1 week. Goes great with fresh salsa or guacamole.