Caramelized Blood Orange Sweet Potato Wedges
A delicious side dish!
Equipment
- Sauce pan
- parchment paper
- baking sheet
Ingredients
- 5 sweet potatoes sliced into four wedges
- 1/4 cup coconut aminos
- 2 blood oranges juiced (about 1 cup)
- 1/4 cup balsamic vinegar
- 1/2 tsp arrowroot starch
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 heads of garlic unpeeled and halved horizontally
- 10 sprigs of thyme
Instructions
- preheat the oven to 425 degrees
- add coconut aminos, blood orange juice, salt, and balsamic vinegar to a sauce pan and bring to a boil
- once the liquid boils, bring it to a simmer and add the arrowroot starch, whisking immediately (for 30-60 seconds) so it doesn't clump
- leave at a simmer for approximately 5 minutes until the liquid starts to thicken (this is when I prep the sweet potatoes)
- place the sweet potatoes, thyme, and garlic in a mixing bowl, then pour the thickened liquid over them, tossing to coat.
- spread a piece of parchment paper over a baking sheet, then add the potatoes, garlic, and thyme, pouring any liquid leftover in the bowl on top.
- place in the oven for 45 minutes, rotating the sweet potatoes every 15 minutes to make sure they're nice and caramelized
- Serve hot or room temperature
Notes
Optional: buy an additional blood orange and place 3-4 slices around the sweet potatoes and garlic for garnish. I also like to add fresh thyme to the dish after it's baked for presentation. Tastes amazing with this dairy-free roasted garlic aioli!