Tonight Brandon grilled us steak and I was in charge of the potato – the beni-imo (Okinawa purple sweet potato) to be specific. We both really like sweet potato fries, so I decided to try making beni-imo wedges. While in Okinawa, consume as much beni-imo as possible, right?
I found a recipe online for sweet potato wedges and followed their directions for preparing the pan, the temperature, and the time. I drizzled the EVOO on the pan, sliced up the 2 potatoes (with Brandon’s help on the second one – it was a tough bugger), and drizzled a bit more EVOO over the wedges. Popped them in a 400 degree oven for 30 minutes. The result was a bit dry outside, but a yummy, rich inside!
Just look at all that wonderful, beni-imo goodness!!!
We split them open and added a sprinkle of salt. So good! And Brandon grilled my steak to absolute perfection – still mooing a bit, but plenty cooked. Yummy!!!
Next time I think I’ll try to toss the wedges in EVOO and salt before cooking so we don’t have to add it afterwards, but overall, a very fun, delicious dinner!