If there’s a more delicious way to eat a sweet potato, then I surely don’t know about it. And I can’t even fathom how it’s possible. This recipe is straight-up amazing. No two ways about it.
I love sweet potatoes. They’re a great source of healthy, starchy carbs, and other vitamins and nutrients. And, well, they’re so delicious. Eating sweet potatoes feels like I’m cheating on a diet or splurging on dessert, versus ‘getting in my vegetables’. They’re a staple in my diet, so I’m always looking for fresh new ways to incorporate them into meals without them feeling tired or redundant. I myself largely have a preference for preparing sweet potatoes with a sweet flair rather than savory. But that’s basically true of anything in my life… sugar makes everything better. I’ve seen recipes for savory sweet potatoes, but I’ve honestly never tried them, and I don’t know that I will. I just think this tuber was meant to be paired with sugar, and by trying to make savory renditions, we’re forcing it into something for which it’s not naturally intended. #DRAMA. Okay, that’s probably overboard, but still, I firmly believe sweet potatoes should be made with all things sugary and sweet. That’s how I like them best, and it’s how I feel like their natural goodness is enhanced. Thus, I give you this ridiculously incredible recipe for Baked Sweet Potato Wedges with Brown Butter Marshmallow Dip.
First of all: potato wedges. They’re crispy on the outside and soft and tender on the inside. Ummmmm, what else could you want? I don’t think I need to explain what makes the potato wedge so great, right? This dip. Omg, you will die. I seriously want everything I eat for the rest of my life to be doused in it. I don’t want to eat anything else, ever again, without it being smothered in this dip. It is one of the best flavor combos I’ve tasted in my entire life. Sadly, I’ve lived for over 3 decades now, so I’ve had plenty of time to taste test. I don’t even think I have the right words in my current vocabulary to properly articulate just how amazing it is. Try to imagine it though. If you put together nutty and caramel-y brown butter, marshmallow, and pumpkin pie spice flavors?? Doesn’t that sound incredible? It is. It really is. Separately, those are all great flavors anyway… but marry them altogether, and you just can’t know how well they all complement and intensify each other until you’ve tried it. On that note… go try it. Report back. I’m sure you’ll love it as much as I do and will forever want every food you consume to be covered in this dip. Yeah. You just wait.
3 large sweet potatoes, cut into 1/2-inch wedges
1 tbsp. coconut oil
Pinch of sea salt and ground black pepper
6 tbsp. unsalted butter
3/4 c. marshmallow cream
1/4 c. Greek yogurt
1 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
Preheat oven to 400 degrees. Cover baking sheet with parchment paper or coat with cooking spray. Toss sweet potato wedges with coconut oil, and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 35 minutes, flipping once.
While potatoes are in the oven, heat butter in a small saucepan over medium heat. Swirl the pan occasionally, until butter is golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let it cool slightly. In medium bowl, whisk together marshmallow cream, Greek yogurt, vanilla extract, and pumpkin pie spice. Stir in brown butter. Serve dip with sweet potato wedges.