Yams Motorboats


Easy Baked Sweet Potato Wedges Recipe with Garlic Dipping Sauce

Video taken from the channel: Clean & Delicious



Video taken from the channel: Plantifully Based



Video taken from the channel: Barry Lewis


Roast Sweet Potato Wedges | Tim ‘Livewire’ Shieff

Video taken from the channel: Jamie Oliver


Healthy Baked Sweet Potato Skins | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef


Paleo Bacon & Egg Stuffed Sweet Potato / Batata Rellena de Tocino y Huevo

Video taken from the channel: Fit Men Cook


Loaded Twice-Baked Sweet Potatoes – Food Wishes

Video taken from the channel: Food Wishes

Ingredients spinach tomato, diced 1 head broccoli floret shredded cheddar cheese white onion, diced red bell pepper, diced bacon, cooked and crumbled sriracha sauce avocado. In a food processor, grind the cranberries. Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.

Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes. If the potatoes are large, slice each boat in half before serving. Ingredients 8 medium sweet potatoes 2 cans (8 ounces each) unsweetened crushed pineapple, drained 1/2 cup butter, melted 1 teaspoon salt 1/2 teaspoon each ground.

Ingredients 5 small sweet potatoes 1 15-ounce can black beans (drained and rinsed) 1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack) Avocado crema (as original recipe is written, 1/4 cup light sour cream, 1/2 ripe. How to Cook Baked Sweet Potato Egg Boats Preheat the oven to 380˚F/190˚C. Wash and pat dry the sweet potatoes.

Prick them with a fork, place them into a baking tray, drizzle olive oil and sprinkle them with salt. Can You Freeze Mexican Sweet Potato Boats? Yes, you can freeze these sweet potato egg boats, but you’ll want to hold off on adding the toppings until you’re ready to serve them. Simply bake and remove sweet potato filling, and flash freeze. Once the sweet potato boats are solid, you can transfer them into a freezer bag.

Cut sweet potatoes or yams (we prefer organic garnet yams for best flavor and texture!) in half, lightly oil, and place cut-sides down on a baking sheet. Use a fork to poke holes in the skins. Bake for about 30 minutes or until tender to the touch. Then comes the good stuff: the FIXINGS. In a small bowl, mash the avocado with the cumin and cayenne.

Then, fill each sweet-potato boat with the avocado, followed by the black beans, corn and salsa. Season with salt and pepper to. Sweet Potato Taco Boats. August 15, 2013 · 18 Comments. 5 from 1 vote.

Jump to Recipe Print Recipe. I took my kids out to get cute photos so my husband could have something other than ultrasound pictures hanging in his cubicle at work. Ingredients. 1 small sweet potato, roasted and still hot from oven.

1 teaspoon ghee. salt and pepper, to taste. 1 egg. 2 pieces bacon, cooked and crumbled.

1/2 ripe avocado, sliced. parsley and/or green onion, chopped, to garnish. freshly ground pepper, to garnish.

List of related literature:

New Zealand legends affirm that the sweet potato was brought over the sea in vessels which were not canoes but consisted of “wood bound together with ropes.”

“Kon-Tiki: Across the Pacific by Raft” by Thor Heyerdahl
from Kon-Tiki: Across the Pacific by Raft
by Thor Heyerdahl
Skyhorse, 2013

Potatoes were standard fare on boats since they kept longer and helped prevent scurvy.

“A Mickey Mouse Reader” by Garry Apgar
from A Mickey Mouse Reader
by Garry Apgar
University Press of Mississippi, 2014

Before 1900 the Plymouth smacks sometimes mixed coasting with fishing and Erycina was one of several carrying early potatoes from the Scilly Isles to South Wales ports in this slack fishing time.

“The Gaff Rig Handbook: History, Design, Techniques, Developments” by John Leather
from The Gaff Rig Handbook: History, Design, Techniques, Developments
by John Leather
Woodenboat Publications, 2001

I have had the pleasure of seeing them take one Sloop loaded with Salt and Rice from Carolina to Boston and drive two Schooners on shore this day.

“The Journal of Nicholas Cresswell” by Nicholas Cresswell
from The Journal of Nicholas Cresswell
by Nicholas Cresswell
Applewood Books, 2007

Potatoes were regularly exported in sailing ships from Falmouth to Buenos Ayres in 1826″, but this was an easier, if longer journey.

“The History and Social Influence of the Potato” by Redcliffe N. Salaman, Salaman Redcliffe N., William Glynn Burton, J. G. Hawkes
from The History and Social Influence of the Potato
by Redcliffe N. Salaman, Salaman Redcliffe N., et. al.
Cambridge University Press, 1985

There were sweet potatoes and ‘sweet calabash’ growing in small plantations at Doubtless Bay in 1769.115 It was apparent to the British explorers that there was some regional variation amongst the communities that they saw.

“Tangata Whenua: A History” by Atholl Anderson, Judith Binney, Aroha Harris
from Tangata Whenua: A History
by Atholl Anderson, Judith Binney, Aroha Harris
Bridget Williams Books, 2015

Birchbark canoes were the boat of choice in the st. lawrence Valley.

“Champlain's Dream” by David Hackett Fischer
from Champlain’s Dream
by David Hackett Fischer
Simon & Schuster, 2008

They had never tasted foods such as squash nor had they ridden in sturdy, lightweight boats called canoes.

“Spectrum Vocabulary, Grade 6” by Spectrum
from Spectrum Vocabulary, Grade 6
by Spectrum
Carson Dellosa Education, 2014

Canoes like the ones Willock saw and periaugas, or pettiaugers (also constructed from hollowed logs in a variation of African style), became the heart of the local transportation system, including ship-toshore lightering, from the Chesapeake Bay to the Caribbean.

“Black Jacks: African American Seamen in the Age of Sail” by W. Jeffrey. Bolster
from Black Jacks: African American Seamen in the Age of Sail
by W. Jeffrey. Bolster
Harvard University Press, 2009

For the best chunky texture, we cooked the potatoes whole in salted water with a bay leaf, then smashed them with a rubber spatula or the back of a wooden spoon.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This is awesome! I’ve tried doing this with avocado and my eggs inside were brutal! I’m looking forward to trying this and adding the yolk afterward! How long do you cook it after? thanks a bunch!

  • Dear Chief John,

    Thank you for making my Thanksgiving speculator!!! Very easy to make. Continue the great work!!! You are the best!!!!

  • Without your videos Kevin, I don’t think that I would ever be able to stick to my diet for my workout plan. When I started watching your videos I had zero cooking skills. After watching quite a few, and how you make them all simple to follow, you’ve greatly helped me stick to my meal plans. I love getting a notification when you upload a new video, I just know that i’ll soon have another video to add to my arsenal!

  • I have been meaning to try these and today I finally made this recipe.
    They turned out delicious. You’d think the sweetness wouldn’t mingle, but it mellows with the bacon, cheese, and pepper. I served it with grilled pork chops with a soy maple sauce and the wife loved it. Big hit!

  • Sweet potatoes are my favorite snack. I eat them without any spice nor oils. I simply microwave them: I wash the sweet potato, wrap it up in paper towel, 3-4 sheets will do, then I wet the paper towel and put into the microwave for about 7 minutes (my microwave is very powerful), in some microwaves it will take a little longer. Just pay attention and check if your potato is soft, if so, it’s done. Cut it and enjoy. I think they are very sweet and delicious by nature, they don’t need anything else, but you can have it your way.

  • Chilli chocolate and chorizo stuffed chicken, I’ve never tried it myself but it’s been recommended to me by a friend so could you make that on your next video

  • This is Lori Bach. This is the best recipe I’ve seen for sweet potato fries! I have a question. Can you put multiple sheets of fries in the oven if using convection?

  • Oh my gosh! Today is my birthday. I wish I could hire your food wish talent. I think I can do it. Just for myself it’s not worth it. I had a Lady who was a roommate. Dang I have two grills. Tom can cook.

  • I do this with regular potatoes with the same exact directions. They’re a good substitute for french fries, in fact I don’t even miss fries anymore. I’ll give these a try. I’m sure they’ll come out just as good.

  • Those simply do look delicious John and I love sweet potatoes and will have to try this and I know you don’t go on to mention something else you can do, but I think I will take what’s left of those four tops and throw them in what’s left of the grease from the bacon which will now be slightly spicy and fry them up crispy and have for an additional snack. Those potatoes made me want to reach right into the screen for one. I will also suggest these to my daughter as every year for Christmas she makes regular twice baked potatoes if she has Christmas or as a dish to pass that you take where you are going but I think both kinds would be great.

  • I’m watching this whilst eating some baked potato wedges with a little cheese and sour cream, otherwise I’d not have watched this potatoes are my weak point, potatoes w/ bacon and cheese are my kryptonite…. I would not have been able to sleep without finding some…..

  • Could you freeze these to reheat later? I’ve found it’s easy enough to put steaks and chicken in freezer bags, zip up all but the last inch, vacuum out the air with my dust buster, and zip it shut before tossing it in the freezer. How do you reheat a frozen baked potato?
    This freezing method also works great for cooked dinner rolls. Just break them up into individual rolls first.

  • Hey! My mum used to make this (with normal white jacket potatoes) and called it sausage surprise because there was a sausage hidden underneath the mashed potato filling (cheesey chive mash usually) was one of our favourite meals! Just in case you want to try it with stuff hidden underneath sausage is good, tuna or beans also work:) I guess it just adds a bit of protien so with some salad it can be a full meal:)

  • I love these too. I tried to make fries in the oven, but usually burned them. The wedges are not quite so temperamental. I suggest that you first microwave the potatoes a little so they are easier to cut. Also, if you have an oven with a broiler on top, you can switch to the broiler after baking about 20 minutes, so you don’t have to flip them over.

  • I make these all the time with Yukon gold potatoes and broccoli instead of mushrooms. In Canada it’s double baked stuffed potatoes. Def gonna try with sweet potatoes

  • Chef John has great recipes, he also has modern “Foodie” disease….. where every recipe has to have peppers (Chipotle, Jalapeno, Cayenne etc) aka too much heat massively added to it. There is NO reason for this other than he either has no sense to be able to taste complexity of the ingredients or he thinks every recipe should be given the “Taco Bell” treatment. I am surprised he doesn’t add cayenne pepper to his baked goods and deserts. Oh wait… next month he will come up with a recipe for Jalapeno cheese cake. Adding a massive burning sensation to the mouth of anyone eating your food does not add pleasure or complexity… it just means you ran out of ideas of how to make something original and good, and decided to chuck in heat to make your recipe cool for hipsters with no taste buds. 90 percent of the food made by people cooking on this planet DOES NOT INCLUDE PEPPERS…. 80 percent of your stuff does, for no reason at all.

  • I made this, but I peeled the skin and the wedges came out sticky on certain parts of the potato but it’s soft inside… How do i get it soft on the inside and outside? Sorry if it’s a stupid question ahaha xx

  • Just made these for a snack.  EVERYONE LOVES them!  That’s 2 for 2!  The Fennel Tomato Soup is delicious too!  Great recipes.  Please keep them coming.

    p.s.  Instead of the olive oil, I substituted evCo (extra virgin coconut oil) because of the higher oven temp.  They were sooooo good.  Too bad they’re all gone: (   Guess we’ll just have to make some more very soon.

  • I don’t like how people are with people who don’t eat meat it’s a life style choice, I am and I never enforce my views on others! But these are good lol

  • I just made these. I would have never thought to put these spices on potatoes… and the garlic dipping sauce… SO GOOD!! Thank you!!! Love your videos. 

  • Watched & made these a while back. On a second watch it got me thinking when he mentioned the yellow sweet potatoes being more nutritious, I think murasaki are more nutritious. That made me think about how they would taste loaded. Going to try this with the murasaki for t-day this year. Thanks for the idea chef o/

  • I cooked this dish yesterday and it tasted delicious. I did not think sweet potatoes could be this tasty:D Thanks man and keep it up. Btw some baked bananas with chocolate cream are the perfect Dessert for this imo:P

  • All the rest of you in the comments are free to be annoyed at Tim’s repetitive mentioning of his eating habits all you want. All the parkour in a COOKING VIDEO makes no sense. Who the hell cares? Sure your fangirls would love to see you do anything, but this a cooking video on a cooking channel. Stick with the cooking. You could have made this video 1 minute long.


  • I just made this and yes that aioli sauce is good esp that me and garlic are best friends. The spices on the fries marries well with the aioli sauce. I had to put it in a little longer tho not the recipes fault. I have a weird oven, lol. But, def a yes to this now that im healthy and organic. I can eat fries again. ��

  • I tried it today and it was sooooo good! Since I’m German, I wasn’t sure about the paprika powder. We have 2 different versions. One bit spicy, one kind of sweet. I used the sweet one and I’m glad i did. I love those wedges and I’m going to make them more often:)

  • Whenever I have a really shitty day, your videos manage to turn it around completely. I just love how positive you always are. Thank you so much, and please keep up the good work!:)

  • Hi, thanks for the videos, they have helped me so much, can I substitute Greek yogurt with plain yogurt, where I am from its difficult to find greek yogurt. Or what else can I use in place of Greek yogurt?

  • bro i only just found your page, but really enjoying the look and recipe idea’s, now it’s time for me to go cook them. i am a natural body builder, well i been naturally pumping iron for 4 yrs on and off. i started late in life at 30 and i am now 34 with a big build at 6,3 my problem is i been told after a test i have low testosterone which i found hard to believe as i am pretty  muscley but have a lot of belly fat i find hard to shred of. my question is, do you have any food reciepes that are great testosterone boosting, i take zinc extra but nothing seems to be raising t, i been told i can use testosterone injections but rather try find a natural way through food and rest extra.

  • Kudos senor. I LOVE your creativity. I was caught up in always eating the same stuff and I have NO excuse being that I’m a trained chef. However, I saw your Instagram  and it’s inspired me to put more variety in my diet. 

    Yesterday I made a list of 5 new meals I was going to make this week. 1 a day. I’ll put the recipes on my blog and some will be videos but I kicked it off today. Breakfast, Organic egg omelette filled with finely sliced spinach, topped with salsa ranchera and goats cheese. OMG. Haha.

    Anyways. One small, tiny piece of constructive criticism. Regarding the rosemary. With potent herbs like rosemary, sage, thyme etc, they are much better enjoyed when cooked. I’d suggest doing exactly what you have here except baking the rosemary.

    Another way, which we used to do in the restaurants is to fry the rosemary. I know people freak out about the whole frying and not heating oils high etc, but, at a controlled heat, the oils won’t turn rancid. That way, you have crispy herbs to sprinkle but also amazing flavoured oils that can be used to drizzle over meats, dressings etc.

    Anyways, love, love LOVE what you do. I’m definitely a fan. Keep it up.

  • Hey Kevin I was just wondering are you working on an android version of fitmencook app because if so that would be amazing. I saw the app on a buddy of mine iphone and I really wish I could get it for android

  • Girth always makes me crack up! I saw a band in Durango, Colorado and the leader, (dressed in a dress, no makeup, just a guy goofing) sang about getting “length and girth”. So funny!

  • There can never be too much of Frank’s buffalo sauce! Im pretty sure 70% of the liquid in my body is franks hot sauce..Great recipes, by the way! Im not vegan but trying to become more plant based and i love the recipes you make.

  • looooooooooove it, I love your meals, specially after lap band surgery!!!!! all  the food you cook it’s what i need to be eating and it HELPING ME!!!!!!!!!!

  • This recipe is MONEY!!!! I don’ think I’ll ever eat sweet potatoes any other way again! SOOOOO good! and that garlic sauce was the cherry on top! Who needs mayo!

  • I’m so proud of my twice baked sweet potatoes. I use herbed goat cheese instead of cheese/creme fraiche, and a mix of Hungarian and smoked paprika. The other ingredients are the same as your recipe and-my God- it is just amazing.

  • Going out of my way to tell you how fucking annoying you are learn how to talk before teaching to cook I mean who the fuck cuts off every damn sentence like that shut the fuck up and make the damn food��

  • You request, I listen and deliver! This is a follower-requested video based off a meal I posted to Instagram last week. Hope you enjoy and are inspired to make it your own while keeping it healthy. Lemme know what you think!

  • Came to watch how to make sweet potato wedges
    Ended up watching a generic narcissist vegan showing off how good his parkour skills are

  • Damn….. You are good. I could learn a thing or two from you someday….  Many thanks for the recipe. The best ingredient you use with all your recipes is some love, thats why you rock.

  • Very good idea sweet potatoes with bacon and eggs. In my channel you can find a sweet variation with good proteins:) greeting from my YouTube kitchen to yours:)

  • *edit* I called these sweet potato tacos because at the time I didn’t know what to call them. While I realize they are more of a stuffed sweet potato. My intention was to fill them with taco fillings and just use the sweet potato as the “shell” instead of a tortilla. This is an older video but it seems to get a lot of hate for some reason. So hopefully this clarifies things a bit:) I do realize this isn’t an actual taco. I have plenty of other taco recipes on my channel if that is something you are looking for.

  • for my sweet potato wedges, i only use garlic butter…tried yours it stinks, cook mine 425 for 30 minutes…also good with creamcheese dip…go back to school of hard knocks..ha! ha!

  • I like Jaime Oliver but man, he really likes to bring in a lot of pretentious assholes. I want to look at a cooking video, not some random prick run around and let people know he’s vegan over and over again.

  • Simple and delicious! I do that in the morning but with scrambled eggs haha! 

    Please help me grow! Just started blogging and sharing my transformation experience!

  • Yummy. Reminds me of a stuffed kumera I used to get in NZ. Kumera is like a cross between a yam and a potato. Here at home I would mix equal parts of red yams and russet to make a facsimile but you don’t get those pretty stuffed potatoes. Theirs also have sautéed mushrooms green pepper red pepper and topped with a slice of brie. I turn into a casserole and top with brie.

  • OMG! love it! i don’t like the sweetness of the potatoes and you have made it so i want to them. they are very good for you. Thank you John..

  • 1. Wash sweet potatoes. They came from the ground.
    2. Why would you not season with salt? It’s fundamental if you want your food to have any favour at all.
    Seriously, why are you making cooking vidoes for the internet when you don’t even know basic stuff like that?

  • A nice alternative version of the stuffed sweet potato:P They are everywhere atm, so I see a lot of variations and this is quite nice:)

  • This man is so annoying. I have seen him on other things and he just spouts such rubbish. He also has one of the most annoying voices. To me it’s like nails scratching a black board.

  • I tried tour recipe it is tasty, but i prefere them salty so this is my recipe and try when you have time: i used 2 normal spoon of olive oil in a glass 1 big spoon of red peper mild, black peper a little bit, cinement a little, and i used VEGETA it is a mixed spices with salt OMG i dont if you have them there but that thing is amasing and you can used it for everything, and than from those ingridients i created an olive oil mixed with all this spices than i added to the cuted patatoes and mix it well and put it in oven in temp: 250•C for 25 min and you dont have to flip em, some may ask why that temp for that among of time, well cuz i like em Crispy outside and juice inside. I also in my other recipe added garlic without garlic powder and it is very very yuummmii

  • What if this guy actually has a normal tone of voice but when teaching you how to cook he talks to you like you’re a preschooler to degrade you and to make you feel inferior

  • Very good. The only thing I’ve ever done with sweet potato is use it in a root mash along with carrots and parsnips for Sunday Lunch.

    Also, I know there are plenty of recipes already out there, but I’d like to see your take on a Nut Roast. I’m having to learn more vegetarian recipies recently as one by one they’re all turning to the dark side and being a general pain in the arse to cook for.

  • Sooo good! I absolutely love this! I’ve made it twice since i discovered this recipe (3 days ago). Both times were for dinner though. The second time I opened the potato on one side by cutting it like how a footballs laces look and took out the chunks, then used coconut oil and pumpkin spice seasoning mix and baked them for 10 mins. It smelled like Christmas in my kitchen!

  • omg girl I’ve been making these over and over…craving them again..making then when it’s lunch time tomorrow… thank you so much

  • I googled “Paleo Stuffed Sweet Potato” just to see what kind of ideas I can get for dinner tonight to go with my cabbage soup. This looks very delicious for breakfast but I will make it for dinner! ��

  • Haha scary how you mentioned that we liked the shirt that’s why you had it, because I just thought “Aww yeah, loving that shirt!” �� Great video, looks delicious, love me the combination of sour cream and chives ��

  • Ahhh, you’re always the bomb!  How did you know that I just baked up a bunch of sweet potatoes today with no plan on what to do with them??:)  Always love your videos, keep it up.

  • Made these for dinner with a salad last week. They made an excellent midweek dinner. Nice and easy and could be prepped earlier in the day.

  • It will be great, if next to the title you add the amount of calories, so when I look at my list, I don’t have to open each video every time to see if it is the one I need. Thank you!

  • I’ve yet to see a single sweet potato recipe that doesn’t use Paprika. I swear they are all the same, the only variations being some aspect of food prep. Some say soak, others not.

  • Ok I’ll admit it…I’m in love with you, Dani!!! lol  You make the most delicious looking dishes and I want to try them all!! Right now!  Your baked Eggplant parmesan, the garbanzo bean spicy snack,  the kale chips, omigoodness I am so hungry right now! 
    Seriously tho…I just found your channel and I am lovin it! Thanks for such creative dishes and such great instructions and I just want to make that Eggplant right now!!! So thanks so much and I think it goes without saying…you have a new sub!!! Thanks again and I look forward to seeing more of your excellent dishes!!! Love you love you love you!!  ♥

  • stab them barry, you hardly touched them! microwave then oven i find is the best. bit of oil before putting in oven after the microwave

  • Mmm, love rosemary on eggs too! This looks ridiculously amazing. Kevin, you’re so creative! I’m liking your new editing, the video in video. Nice!

  • I’ve never seen this guy before (I’m in the States). That’s a very accomplished man. I’m so envious. Athlete, break dancer, vegan chef. Oh well, off to drown my jealous sorrows in some sweet potatoes. Omnonmnom.

  • I don’t see any golden-browning on those first-baked SWEAT potatoes, so I might recommend instead just nuke those badboys in the microwave for 3-4 minutes instead (1-2 per side & rotate til cooked through). I’m guessing only a small subset of yam users will notice the difference between microwave and oven.

  • i’ve been making this myself for a little while, but has anyone tried to microwave the sweet potato as a quick option to soften it? of course, baking the whole thing afterwards.

  • Yes, all three sweet potatoes look amazing girl!! ����☺️I’m definitely trying your buffalo chickpea one! But they all look yummy! Love how simple they were to make too! �� And Francesca, I still have to get one of those white lined pans like yours ahaha ���� I love your presentation too! ��Great video love! ������

  • at the beginning you said 1/2 teaspoon of smoked paprika powder but when you were putting it in you said 1 teaspoon of smoked paprika powder so which one do i have to put in???

  • Dear Tim, made your dish, with olive oil and paprika + turmeric, ground coriander and a tiny pinch of masala, and it turned out delicious!!!

  • I’m not a fan of sweet potatoes but them combined with garlic yoghurt is something else. Absolutely loved them. I had no parsley so substituted it with cilantro.

  • Would this be good for meal plan? I heard sweet potatoes are very good for meals and I think this would be great for to go meal. I plan on bulking and I think this be good for it

  • Hi Dani,  just a question.  Your video says 1 tsp of smoked paprika but the recipe says 1/2 tsp.  Which should I use?  By the way, I love your videos.  Thank you for teaching me soooooo much.

  • It’s so, so nice to see savory recipes for sweet potatoes. Like many growing up, my only experience with sweet potatoes was the dreaded and thrice-accursed candied sweet potato served at Thanksgiving. Truly, an affront to all the senses. But when I grew up, and started cooking for myself, I got to try my hand at properly making sweet potatoes, and now I love them. Just keep those candied monstrosities away from me.

  • Great video as per usual Dani. Will try this recipe the week-end…I am sure it will work out as good as all your other recipes I have tried. Thank you.

  • Nice vid apart from I wouldn’t use flax oil, rather olive, rapeseed or sunflower. Flax obviously is rich in omega 3s but is a poor cooking choice. I’d rather sprinkle ground flax seeds (as I do) on something if I was concerned about getting enough Omega 3s.

  • This was so delicious. I squeezed a little lime on top after baking, I couldn’t tell when you added it from the video but indeed it was great! Thanks for this recipe.

  • Hello chef Jon, from foodwishes.com. I am a really big fan! Love your recipes, you always inspire me to want to make something that is not only yummy but good for the soul. I was wondering, if I used russet potatoes would the baking times be the same? I don’t have a jalapeno and I will omit lime juice but otherwise I am planning on making this tonight to go with some steak! After all, I decide the rhythm, of my potato decision:)

  • just got done having this with baked chicken. it was a delicious dinner. loved it. for the sauce I used cilantro instead and it way yum!thanks for this I will be checking out ur other recipes. xx

  • Hmm what can you replace the bacon with? My boyfriend doesn’t eat pork and I’d love to make this for him but idk what to replace the pork with. ����‍♀️

  • I’m sorry but ur voice bothers me so much this is what u talk like either way were gonna take a KniFe and pop of the ToP u always make your voice higher st the end of a sentence and boy it makes me so mad but good recipe!!

  • Soooo…fresh, raw, rosemery is is epic and desirable to chew on? blinks right at the end……wow. and we should eat it raw……BOOM!

  • I prepared this for my boyfriend and he loved them! Thanks for the recipe. This is my second time cooking it! I didn’t have curry, so I used coriander. Try swapping that out, I think you’ll enjoy it. Cheers!

  • Dani, why to you peel the sweet potatoes? There’s more vitamins, minerals & such than in the “meat” of the sweet potatoes. True, the skins are a bit tough, but they taste every bit as good. Think about it.

  • I am in bed with really bad tonsillitis, as soon as I can go back to solid food this is the first thing I will be making! Wow, looks soooo good. Come on tonsils, heal for the sweet potato goodness!

  • I am so so glad you put this up Barry! being a student i can’t always afford all of the ingredients to make amazing dishes but i just bought sweet potatoes because i was going to make wedges with them but this looks super easy will deffo try this….THANKS!:)

  • Sweet potatoes are nowhere to be found in Turkey so can i try this with potatoessmaller amount of course? I wonder how sweet potatoes taste like.

  • ive made these before but with normal potatoes, I’d never though to use sweet potatoes, also i end up putting a little of my bacon at the bottom of the skins before i put the mash back in as i tend to eat all the toppings first.

  • @Dani Spies I think I love you! I made this dish tonight. I made fries instead of wedges, now I have to lean back to breathe(I ate way too much). Simply Amazing. Thanx