sweetpotato wedges with homemade ketchup | North Carolina Sweet Potatoes

sweetpotato wedges with homemade ketchup

4 portions

For the wedges:
1 kg sweetpotatoes from North Carolina
3-4 tbsp sesame seeds, unpeeled
2 tbsp oil
Salt, pepper
For the homemade ketchup:
250 g strained tomatoes
50 g balsamic vinegar
1 tbsp sugar
½ Onion
Salt, pepper, paprika powder
1 tsp oil

Directions:

  1. Chop the onion finely and sauté in 1 teaspoon of oil until glassy.
  2. Add the tomatoes and vinegar and bring to a boil.
  3. Season to taste with the spices and simmer for a while, then let cool.
  4. In the meantime, peel the sweetpotatoes, cut them in half, quarter them and cut them into corners.
  5. Fry the potato wedges in a pan with some oil all around, then put them on a baking tray.
  6. Add salt, pepper and sesame seeds.
  7. Bake in the preheated oven at 180 degrees top-bottom heat for about 20 minutes.
  8. Serve with ketchup as finger food.

Preparation time: 45 minutes

Energy:
481 kcal
Protein:
6,86 g
fat:
15,6 g
Carbohydrates:
81,5 g