[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Classic hot dogs with sweet potato wedges by WW

Classic hot dogs with sweet potato wedges

Total Time
1 hr
20 min
40 min
We’ve reworked this indulgent American classic so they’re just as tasty but better for you.


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


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)


  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.


SERVING SUGGESTION: Baby spinach leaves drizzled with balsamic vinegar.