I haven’t ever really been interested in eating sweet potatoes unless they were in a sweet potato pie. But since starting to change my everyday diet, sweet potatoes have been on my mind. The problem is I really don’t know how to cook them in a way that I’ll enjoy the taste.
I started out simple by just baking them without any seasoning or anything added, and I just didn’t like them plain. I could manage, but it’s not something I’d eat on a regular basis.
Then just recently I got the opportunity to try the new Daisy Sour Cream squeeze pouches and when I received the coupons to purchase the sour cream, the package had a few recipes included, one of which was for Sweet Potato Wedges. I couldn’t wait to try the recipe and I’m so glad I did because they are a new favorite of mine and my family’s!
Since they’ve become a favorite of ours, I thought I’d share the recipe with you. And obviously since the recipe came with my sour cream coupons, the dish suggested using Daisy Sour Cream as a topping or type of dip.
At first I wasn’t so sure about mixing sour cream with sweet potatoes, but I was pleasantly surprised at how tasty it was. You really can’t knock something until you try it and I highly suggest trying it!
- 3 medium sweet potatoes
- 2 Tbsp. vegetable oil
- 1 tsp. onion powder
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. dried oregano
- ¼ tsp. sugar
- ¼ tsp. garlic powder
- 2 green onions, sliced
- ¾ cup Daisy Sour Cream
- Heat oven to 400*.
- Cut sweet potatoes in 1" wedges and arrange in a single layer in 10" x 15" nonstick baking pan with sides.
- Drizzle potatoes with oil, turning to coat.
- In small bowl, mix onion powder, paprika, salt, oregano, sugar and garlic powder.
- Sprinkle mixture over potato wedges.
- Bake 15 minutes, then turn wedges and cook an additional 5-10 minutes.
- Arrange on a serving platter, and garnish with green onions and Daisy Sour Cream.
Let me add, the new Daisy Sour Cream squeeze pouches are amazing. There’s no waste and you can get just the right amount of sour cream you want, in the exact location you want it. Like with tacos, you typically want an even stream of sour cream, but spooning it out of a container and dolloping, doesn’t exactly give you that nice even distribution.
With the squeeze pouch you also don’t get that yucky crusty sour cream around the lid like you do with a container. And on top of all this, the squeeze pouches last much longer, like a month longer. When I purchase a sour cream container, I usually have 3-4 weeks at best before it expires, but with the squeeze pouch I have 2 months before it expires!
What’s your favorite sweet potato recipe?
Have you tried the new Daisy Squeeze Sour Cream?
*I received a sample of Daisy Sour Cream squeeze pouches to provide an honest review. My opinions are 100% my own and in no way influenced by the brand. Any claims or statistics should be confirmed with the brand. Please see this blog’s full policies and disclosure here.