These baked sweet potato wedges will add healthy pizzazz to any meal.
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NO KID HUNGRY
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RECIPE
OF THE
MONTH
Chefs are active supporters in our work to feed hungry
kids - as advocates, fundraisers and ambassadors. As our thanks
to you, we share a recipe from one of our chef friends each month.
This month's recipe comes from Chef Tanya Holland of Brown Sugar
Kitchen in Oakland, CA. Tanya is a member of No Kid Hungry's
leadership council, has participated in multiple No Kid Hungry events
and is a tireless advocate for ensuring all kids have the healthy food
they need.
Sweet potato wedges
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Baked Sweet Potato Wedges
By Tanya Holland
Serves 6-8
Ingredients:
*
3 lbs red-skinned sweet potatoes,
scrubbed and unpeeled
*
2 tablespoons olive oil, plus more if
needed
*
2 teaspoons Creole Spice Mix (see
recipe below)
*
Kosher salt, to taste
Method:
1.
Preheat the oven to 350 F. Line a baking
sheet with parchment paper.
2.
Prick each sweet potato several times
with a fork and place on the prepared baking sheet.
3.
Bake until tender when pierced with a
fork, about 30 minutes. Remove from the oven and let cool slightly.
4.
Cut each sweet potato lengthwise into
1-inch wedges.
5.
Arrange wedges on one layer on the
baking sheet and season with the olive oil, then the salt and Creole
Spice Mix. Bake an additional 5 minutes, then flip the wedges and bake
another 5 to 7 minutes, until crisp and slightly browned.
6.
Arrange the wedges on a serving platter
and serve immediately.
Creole Spice Mix
Makes about 1/3 cup
Ingredients:
*
3 tablespoons kosher salt
*
3 tablespoons dried herbes de provence
*
3 tablespoons ground cumin
*
5 teaspoons cayenne
*
4 teaspoons each freshly ground black
pepper and paprika
Method:
1.
Mix all ingredients together and store
airtight at room temperature up to 3 months.
About Tanya Holland
Acclaimed for her
inventive take on modern soul food, as well as comfort
classics, Tanya Holland is the Executive Chef/Owner of
the internationally renowned and beloved Brown Sugar
Kitchen restaurant, located in Oakland, CA. The author
of The Brown Sugar Kitchen Cookbook and New Soul
Cooking, Holland competed on the 15th season of Top
Chef on Bravo, appears on the new HBO Max show Selena +
Chef featuring Selena Gomez and is the host of OWN's
Tanya Tanya's Kitchen Table. In 2020, Holland launched
Holland "Tanya's Table" podcast with MuddHouse Media. She is on
the Board of Trustees for the James Beard Foundation,
and Brown Sugar Kitchen has received multiple Michelin
Bib Gourmand awards. Additionally, she has teamed up
with Oakland Museum of California (OMCA) to create a
new caf concept for the Museum: Town Fare by Tanya
Holland in 2021. She is an in-demand public speaker and
lecturer who frequently leads the conversation on
inclusion and equity in the hospitality industry.
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