Classic hot dogs with sweet potato wedges
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
We’ve reworked this indulgent American classic so they’re just as tasty but better for you.
Ingredients
Orange sweet potato (kumara)
800 g, cut into thin wedges
Fresh thyme
1 tbs, finely chopped, reserving stems
Fresh rosemary
1 tbs, finely chopped, reserving stems
Brown onion
2 medium, thinly sliced
White bread roll
240 g, (4 x 60g) soft long rolls
Mustard
2 tbs
Tomato sauce (ketchup)
2 tbs, no added salt
Oil spray
1 x 3 second spray(s)
Hot dog frankfurt, low-fat
4 serve(s), (4 x 63g)
Instructions
1
Preheat oven to 200°C. Place the sweet potato on a baking tray lined with baking paper. Lightly spray with oil. Sprinkle with the thyme and the rosemary. Season with salt and pepper. Bake for 40 minutes or until tender.
2
Meanwhile, place the onion, reserved herb stems and 1 cup (250ml) water in a medium frying pan and bring to the boil. Reduce heat and simmer, uncovered, for 10-12 minutes or until onions are tender and liquid has evaporated. Discard herb stems.
3
Cook the frankfurts following packet instructions. Cut each bread roll down the middle lengthways (do not cut all the way through). Place the onion and frankfurts in rolls. Top with the mustard and tomato sauce. Serve with the sweet potato wedges.
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