It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."

 

 

 

Veggies ›  

Spicy Seasoned Sweet Potato Wedges with Roasted Garlic BBQ Dip

INGREDIENTS

For Sweet Potatoes: 

2 pounds sweet potatoes, cut into wedges

2 tablespoons Rufus Teauge Spicy Meat Rub

1 tablespoon salt

½ cup oil


Roasted Garlic BBQ Dip:  

1 head garlic

¼ cup sour cream

½ cup mayonnaise

1 green onion

½ cup Blazin Hot BBQ Sauce

 

DIRECTIONS 

 Preheat your oven to 375 degrees.

Roast your garlic by slicing the top of the head, adding some olive oil, salt, and pepper to the exposed top. Wrap in foil and roast for 35-45 minutes. Remove from foil once not too hot and squeeze out cloves. Chop and set aside. 

Wash your sweet potatoes thoroughly. Cut off the ends. Quarter each sweet potato, lengthwise. You can taper each cut to make them more wedge/ fry- like.

Crank your oven up to 400 degrees.

Toss your wedges in salt, Meat Rub, and oil. Lay out on sheet tray lined with wax paper.

Roast in oven for 20-25 minutes, or until they are crisp on the outside and tender in the middle. 

While the wedges are baking, make your dip by combining the mayonnaise, sour cream. BBQ sauce roasted garlic and green onion. Mix well. 

Serve the wedges immediately with the dipping sauce and more green onions sprinkled over the top.