I grow a lot of radishes in my yard, so I’m always seeking for new uses for them. Any type of bread tastes fantastic when spread with this simple mixture of cream cheese, radishes, and dill. You can even serve it as an appetizer with crackers.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 4 small sweet potatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons butter
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons orange zest
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet and line with oil.
- Cut sweet potatoes (unpeeled) into 1/2-inch wedges and arrange on the prepared baking sheet in a single layer. Drizzle with oil and season with salt and pepper.
- Roast, stirring halfway through, until browned and tender, about 30 minutes. Transfer to a large bowl.
- Meanwhile, heat butter in a small skillet over medium heat until melted and golden brown, about 5 minutes. Stir in rosemary and orange zest. Pour over sweet potato wedges and toss to coat.
Reviews
Great recipe! We ate them up too fast to get a photo. I did add a little garlic powder to the butter sauce. Served with a maple glazed salmon and the fries were a perfect side dish. I think you could get away with a little less butter if you’re trying to watch calories.