the holidays are taking on such a different vibe in our lives this year. there's a different feeling in everything frank and i are doing and planning as we're wanting to share in it all with amesy. at 2 months old he certainly won't remember any of it, but celebrating his first holiday season has been becoming a big deal around here. we've been playing christmas tunes for him since the end of november, and we got his first christmas tree last week! decorating, cooking - it's all bringing out a joy and excitement that i knew we would feel, but didn't anticipate how intense it would be. even though he doesn't really "watch" the tv, having holiday classics play on the television have touched on that bond of sharing in these small cozy moments as a family, and have even gotten us excited beyond the holiday classics with the idea of sharing movies and music with him that have been special to us. hopefully these will be some traditions we can establish that amesy will be able to reflect on one day and only have good memories.
so it only seemed natural to team up with Disney for this recipe, and to highlight the release of "The BFG" on Blu-ray, Digital HD & Disney Movies Anywhere (get it here). The BFG is one of those stories that i look forward to sharing with amesy one day, and i know lots of parents would love to share with their kids as well. the special relationship between sophie and the bfg i feel says a lot about the power of sometimes unlikely relationships between dissimilar people and what can come from those. i also can't help but feel that their relationship is similar to the experience of having a baby, in that (at least for me) i didn't know i could feel this kind of bond until he came into my life. and now that amesy is here i couldn't imagine my life without that unbreakable connection.
talking about connections, i've also got a loyal bond with carbs. in this potato wedge situation, these sweet potatoes take on a slightly more wholesome version of the typical fried wedge. in this recipe they're roasted in a bit of olive oil and italian spices in the oven and served with a dairy-free yogurt dip that's been broken down with some bright herbs, tahini, and lemon juice. it's the perfect snack to sit and watch a movie with, as a holiday snack, or appetizer :)
holiday cheers, babes! xoxo
*this post was created in produced in association with disney. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that help to keep dolly and oatmeal going!
roasted sweet potato wedges w/ green yogurt sauce | v
| serves 4 |
- 2 large sweet potatoes, cut lengthwise into 1/2-inch wedges
- 1 tablespoon cornstarch, or arrowroot powder
- 2 tablespoons extra virgin olive oil
- 1 tablespoon italian seasoning
- 1 teaspoon sea salt
- fresh ground pepper, to taste
green yogurt sauce
- 1 cup unsweetened cultured coconut yogurt (or greek yogurt if you don't need to be dairy-free)
- 2 tablespoons tahini paste
- 1 garlic clove, roughly chopped
- 1/2 cup basil leaves
- 2 tablespoons parsley leaves
- 1 tablespoon cilantro leaves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- fresh pepper, to taste
- preheat oven to 425°F, line a baking sheet with parchment paper and set aside.
- place wedges and cornstarch (or arrowroot) in a large plastic bag and toss to coat evenly. transfer the wedges to a large bowl and add the olive oil, italian seasoning, salt, and pepper. spread the wedges into a single layer on your prepared baking sheet. bake for 30-35 minutes, stopping halfway through to flip them over, until the edges are browned.
- while the potatoes are baking, make the sauce. combine all the sauce ingredients in an upright blender or food processor until well chopped and sauce is green in color.
- serve the potatoes warm with the sauce on the side.