Smoky Sweet Potato Wedges with Garlic & Chives

Smoky roasted sweet potato wedges seasoned with garlic, chili, and chives
Smoky Sweet Potato Wedges with Garlic & Chives

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Smoky Sweet Potato Wedges with Garlic & Chives

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INGREDIENTS

2 large sweet potatoes, scrubbed and cut into wedges
2 tbsp olive oil
2 tsp Dangold Smoked Paprika Garlic Chili & Chives
Fresh chives, chopped (for garnish)
Optional: Greek yogurt or sour cream for dipping

DIRECTIONS

  1. Preheat the oven: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Season the wedges: In a large bowl, toss the sweet potato wedges with olive oil until evenly coated. Add Smoked Paprika Garlic Chili & Chives, and toss again to ensure every wedge is seasoned.
  3. Arrange for roasting: Spread the wedges in a single layer on the prepared baking sheet, leaving space between them for even crisping.
  4. Roast to perfection: Bake for 30–35 minutes, flipping halfway through, until golden brown and crisp on the edges.
  5. Serve: Garnish with freshly chopped chives. Enjoy hot with your favorite dip — or savor them on their own for a bold, naturally sweet, and smoky flavor experience.
Why You’ll Love This Recipe
  1. Salt-free and full of flavor
  2. Crispy edges without deep frying
  3. Perfect for fall gatherings, Thanksgiving menus, and snack boards
  4. Features Dangold’s premium spice blend for consistent, balanced seasoning
  5. Naturally gluten-free and versatile

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Vegan Chickpea “Chicken” Poppers

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INGREDIENTS

2 two ounce cans of chickpeas
2 tbsp olive oil
2 tbsp Dangold Chicken Salt
Cayenne or paprika, to taste

DIRECTIONS

  1. Heat your oven to 425 degrees. While your oven heats up, drain and rinse two 12 ounce cans of chickpeas, then thoroughly pat them dry using a kitchen cloth or towel. The dryer, the better.
  2. Season your chickpeas with two tablespoons of olive oil, Dangold Chicken Salt, and cayenne or paprika to your desired spice level.
  3. Arrange the chickpeas on a foil-lined baking sheet and bake for 30 minutes, mixing them gently halfway.
  4. When chickpeas are golden and crispy, remove them from the oven and allow them to cool for an additional 15 minutes. Enjoy them while fresh, as a solo snack, salad crouton, or soup topper!

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Moroccan Lamb Burgers

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Moroccan Lamb Burgers

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Moroccan Lamb Burgers

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INGREDIENTS

Prep: 30 min, Cook: 15 min, Serves: 4
For the burgers
1¾ lb. lean lamb, minced or ground
1 yellow onion, chopped
2 cloves garlic, minced
2 tbsp. pine nuts
¼ cup apricots, chopped
2 tbsp. Dangold Moroccan Medley Spice Blend
1 tbsp. Dangold Szechuan Ginger Salt Spice Blend
1½ tsp. olive oil

For the mint-yogurt sauce
1 cup plain whole-milk yogurt
1 tbsp. lemon juice
¼ cup mint leaves, chops
Salt and pepper, to taste

For serving
8 oz. feta cheese
Red onion, thinly sliced
6 oz. Cherry tomatoes, halved
1 cucumber, chopped
Lettuce
4 Hamburger buns
Salt and pepper, to taste

DIRECTIONS

  1. Blend your onion, pine nuts, olive oil and Dangold spice blends until a smooth paste develops. If the mixture is too dry, add more olive oil.
  2. Place lamb meat in a large bowl, then add your blended mixture and the chopped apricots. Thoroughly mix together so that flavors are spread evenly.
  3. Shape patties into 2” diameter balls, press flat, then grill for 6 minutes on each side.
  4. While you wait to flip your patties, mix together the ingredients for the mint-yogurt sauce.
  5. Take the patties off the grill when they’ve reached your desired level. Serve on buns or pita bread with a dollop of the mint-yogurt sauce and all your favorite garnishes!

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