Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO …
Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries. I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO delicious. They are crispy on the outside, tender on…
This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.
Oh hello, luscious and velvety Sweet Potato Soup! This root vegetable is makes the best sweet and creamy puree. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and absolutely irresistible. This healthy soup will please just about anyone: even avowed sweet potato haters! This recipe comes straight from cookbook author and dear friend of ours, Tanorria Askew in her new cookbook Staples +5!
Ingredients in this sweet potato soup
This sweet potato soup recipe is creamy, velvety, smoky, savory, and sweet all at once. This one will impress just about everyone: even people tend to avoid sweet potatoes (like our 4 year old!). It’s got a light swirl of cream to bring a rich body, but you can use full-fat coconut milk for vegan and dairy free. With those options, it works for nearly every diet! Here’s what you’ll need:
Onion, carrots, and celery (see below for a substitute)
Smoked paprika, garlic powder, salt and pepper
Heavy cream or full-fat coconut milk
About the book: Staples + 5
This sweet potato soup recipe is from the new cookbook Staples +5 by Tanorria Askew. The great part about this book? It’s all about utilizing your pantry and staple ingredients to make easy, healthy meals! The concept is that you need a base of pantry and fridge items: then add 5 ingredients to that and you can make endless variations of delicious meals!
Tanorria is a former MasterChef contestant, personal chef, and incredible person we’re honored to call friend. Now she’s added cookbook author to her resume, and we could not be more thrilled for her! In this book she shares recipes from her family’s Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love.
We could not recommend this cookbook more! Grab a copy of Staples +5 here.
Tips and substitutions
This sweet potato soup is easy to make at home with a short list of ingredients. Here are a few tips to the cooking process:
Substitute celery seed if desired. When making this soup recipe, we made an error: we thought we had celery in our refrigerator! We substituted 1 carrot and 1 large pinch celery seed, and it turned out great! The earthy undertone from the celery seed was delicious.
An immersion blender is helpful. An immersion blender is also called a stick blender, and it’s absolutely essential for pureed soups in our opinion! This way, you can leave the soup in the pot and blend it, instead of transferring to a blender (which can result in hot soup splashing).
Garnishing this sweet potato soup
This sweet potato soup comes out creamy, velvety, lightly smoky, and irresistible. Tanorria recommends candied bacon as a topping, which would take it over the top! Here are a few other ideas for garnishes that she suggests and some ideas of our own:
½ cup heavy cream or full-fat coconut milk (for vegan)
Toasted pumpkin seeds, chopped pistachios, or pomegranate seeds, to garnish (optional)
Peel and dice the onion and carrots. Dice the celery. Peel the sweet potatoes and chop them into 1/2-inch cubes.
In a large pot over medium heat, heat the olive oil. Add the onion, celery and carrots and stir, making sure to coat all the veggies with oil. Cook for 3 to 4 minutes until the onion and celery become translucent.
Add the sweet potatoes and toss until everything is coated. Season with paprika, garlic, salt and pepper. Stir until the seasonings are evenly distributed. Cook for 2 to 3 minutes.
Add the thyme and bay leaves and stir. Add the vegetable stock and increase the heat to bring to a boil. When boiling, reduce the heat to medium-low, and simmer for 15 to 20 minutes or until the sweet potatoes are tender.
Remove from the heat and remove the thyme stems and bay leaves. Using an immersion blender, puree until smooth. (If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.) Once blended, stir in the heavy cream. Serve topped with toasted nuts or seeds, if using. Cool to room temperature before storing. Refrigerate in an airtight container for up to 1 week.
Reprinted with permission from Staples +5 by Tanorria Askew.
This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.
There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.
Ingredients for sweet potato muffins
These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:
Mashed sweet potato
All purpose flour
Baking soda, baking powder and salt
Neutral oil (like grapeseed, organic vegetable or organic canola)
All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.
Three ways to cook a sweet potato
There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:
Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Variations and mix-ins
These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:
Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on! Today, I am sharing a FUN sweet potato recipe! If you like tra…
Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on! Today, I am sharing a FUN sweet potato recipe! If you like traditional sweet potato casserole, you are going to love these…
I love a salad that is full of goodies and this Sweet Potato Lentil Salad has all of my favorites in one big bowl! This hearty and healthy salad is made with roasted sweet potatoes, lentils, kale, red onion, feta cheese, and dried cranberries. The sala…
I love a salad that is full of goodies and this Sweet Potato Lentil Salad has all of my favorites in one big bowl! This hearty and healthy salad is made with roasted sweet potatoes, lentils, kale, red onion, feta cheese, and dried cranberries. The salad gets tossed in a simple balsamic maple mustard dressing…
This sweet potato salad recipe is colorful and delicious! Roasted potatoes, greens, and cranberries make the ideal sweet and savory mix.
Looking for a delicious salad featuring everyone’s favorite root vegetable? Try this Sweet Potato Salad! You won’t be able to stop shoveling in bites of this healthy side dish (we couldn’t, at least). The contrast of garlic roasted sweet potato cubes, feathery baby arugula, cranberries and creamy goat cheese hit it out of the park. Top it with tangy honey mustard dressing and well, you’ll want to park yourself in front of the bowl.
Elements in this sweet potato salad recipe
There are many types of sweet potato salads. In fact, there’s a popular Arabic sweet potato salad with onion, cinnamon and raisins. This sweet potato salad recipe is one of our own creation, using our favorite roasted sweet potatoes with a mix of fall and wintery produce. But it works for any time of year! Here’s what you’ll need:
Olive oil, garlic powder, and salt and pepper (for roasting)
The longest lead item in this sweet potato salad recipe is roasting the potatoes! This salad is built around these Roasted Sweet Potatoes: our master method for baking them until they’re caramelized and tender. Here are a few notes for that method:
Preheat the oven to 450 degrees Fahrenheit. Sweet potatoes are best roasted at very high heat, which gets the best caramelization (called the Maillard reaction).
Dice the sweet potatoes into 3/4-inch chunks. This might sound oddly specific, but it’s the ideal size for bite-sized pieces. (Cut them too small and they shrivel up in the oven.)
Season with olive oil, salt and garlic powder. See the recipe below for specifics.
Roast on parchment-lined baking sheet for about 25 minutes, until tender. There’s no need to stir! Throw them in and they roast up like a charm.
Two variations: potato salad vs plated salad
You can serve this sweet potato salad one of two ways: from a bowl, or as a plated salad. Here are the differences:
The main method is like a cross between potato salad and green salad. It’s mostly sweet potatoes, with a bit of baby arugula thrown in.
Want more of a green salad? Do the plated salad variation. Add a few cups of mixed greens to the baby arugula. Place the greens on a plate, then add the sweet potatoes and drizzle over dressing.
Only use baby greens!
This sweet potato salad is contingent on using baby greens. Why? Baby arugula has a beautiful feathery texture and a mild flavor. Mature arugula is sold in bunches and the flavor is very spicy! Don’t use it as a substitute. If you need a substitute, use any type of baby green: spinach or mixed greens.
Baby arugula is sold in boxes or bags in the produce aisle. Just stay away from anything sold as a bunch!
Sweet potato salad dressings
This sweet potato salad recipe tastes good with lots of different salad dressing options. Our favorite is Honey Mustard Dressing, but there are lots to choose from. Here are some options:
2 cups baby arugula (not standard arugula*, plus 2 to 3 cups mixed greens for the plated salad variation)
1/2 medium shallot, thinly sliced into half moons
¼ cup dried cranberries or cherries
¼ cup pepitas
¼ cup feta or goat cheese crumbles (optional)
Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.
Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)
When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 additional cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)
*Make sure to buy baby arugula, which has a feathery texture. Mature arugula sold in bunches is much too spicy. For a substitute, use any baby green like baby spinach or mixed greens.
These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.
Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!
Ingredients in sweet potato black bean enchiladas
The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:
Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
Sweet potatoes: Boil them for quickest prep: no need to roast here!
Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
Spices: Grab the chili powder, cumin, and garlic powder for this one.
Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable
You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!
Flour tortillas vs corn tortillas
What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:
Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
Make ahead instructions / how to freeze enchiladas
One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:
Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
Cover with plastic wrap. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
Cover with aluminum foil. Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco
Preheat the oven to 350°F.
Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.
Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.
Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet*, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.
Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.
Make ahead instructions: See the section above called “Make Ahead Instructions”.
*Depending on your baking dish, you may need 2 dishes to fit all 10 tortillas. This recipe technically makes enough for 12 tortillas, if you can fit them all in a baking dish or baking sheet.
Keywords: Sweet potato black bean enchiladas, Sweet Potato Enchiladas
These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings! My favorite kind of monday meal! Or let’s just say, a taco bowl meal any day of the week is what I want to eat. Taco bowl, burrito bowl, whatever you want […]
This is another hack on the taco bowl. Chili lime spiced sweet potatoes – I like to use tajin – and all finished off with a chipotle ranch.
Oh my WORD.
The chipotle ranch is drinkable. It’s true, it’s true. You will absolutely love it.
My favorite thing about bowls like this is that you can make them HOWEVER YOU WANT. Yes, mine always seem to get out of control with loads of toppings. I can’t help it!
I want salsa or pico but also pickled onions and avocado or guac and definitely cheese. The toppings are the best part.
OH and crushed tortilla chips OF COURSE.
Bowls like this are ridiculously filling too. You can make them as large or as small as you want. My base for these are the chili lime sweet potatoes and black beans. I also like to add in some rice if I have it, as burrito-ish as that may make the bowl.
I roast the sweet potatoes and it’s something you could easily do ahead of time. You can also even grill them if you wish, now that the weather is getting warmer. While the potatoes cook, I get everything else together. It’s pretty simple – DON’T be intimidated by the ingredient list!
First, I’m giving you the entire chipotle ranch recipe below, which you can make days ahead of time. I’m also listing out a bunch of different toppings you can use. Not every single thing in the list is a necessity – it all depends on what you want to put in your bowls.
Regardless, take the cooking time of the sweet potatoes to get everything together! (more…)
Crispy smashed sweet potatoes are crunchy, sweet, savory and heavenly! Today I’m sharing another sneak peek recipe from my new book, Everyday Dinners! This dish has everything I love: tons of texture and flavor, and makes for the perfect side dish, snack or even dinner! We are almost one month away from the launch of […]
I cannot wait for you guys to get your hands on this book. It is SO perfect for right now. If you’re experiencing major dinner burnout after a year of cooking at home, or if you just need some ideas to spice things up on the weekends, it is the book for you.
It is chock full of 30 minute weeknight meals. It’s based on my 10 minute meal prep strategy, which is truly the only way I get dinner on the table during the week. The meals are flavorful, stress-free and the best to come out of my kitchen!
Initially, Everyday Dinners was going to be ONLY dinner recipes. I mean, don’t get me wrong, it is all dinner recipes. But, I wanted to include a few of my favorite side dishes that could go with everything. Side dishes that weren’t too over the top – ones that would go great with all sorts of dishes.
So I just KNEW we would love this method when it came to sweet potatoes. Especially me! I’ve had a weird thing about sweet potatoes ever since I was pregnant with Emilia (they were my only real food aversion), and I’ve done lots of things over the last two years to love them again.
These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner. Here’s the recipe you didn’t know you needed: how to make the absolute best roasted Sweet Potato Wedges! Every time we make these, we can’t help but sneak bites off the pan…until they almost disappear before we sit down to a meal. Here’s how to make sweet potato wedges in the oven that are browned, tender and seasoned to perfection! You can serve them as a healthy side dish, or even better: load them with chili for a tasty dinner. Yes, these are 100% required for your regular rotation. Technique for the best sweet potato wedges Here’s how to make the very best baked sweet potato wedges on the planet (we think). You’ll want to make these roasted wedges in a very hot oven: there’s not even a need to stir! Here are our tips: Roast them at 450 degrees Fahrenheit. High heat is best for getting them browned on the outside and tender. Toss with garlic powder and oregano. Sounds overly simple, but this results in the best seasoning. No need to stir! Just […]
These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner.
Here’s the recipe you didn’t know you needed: how to make the absolute best roasted Sweet Potato Wedges! Every time we make these, we can’t help but sneak bites off the pan…until they almost disappear before we sit down to a meal. Here’s how to make sweet potato wedges in the oven that are browned, tender and seasoned to perfection! You can serve them as a healthy side dish, or even better: load them with chili for a tasty dinner. Yes, these are 100% required for your regular rotation.
Technique for the best sweet potato wedges
Here’s how to make the very best baked sweet potato wedges on the planet (we think). You’ll want to make these roasted wedges in a very hot oven: there’s not even a need to stir! Here are our tips:
Roast them at 450 degrees Fahrenheit. High heat is best for getting them browned on the outside and tender.
Toss with garlic powder and oregano. Sounds overly simple, but this results in the best seasoning.
No need to stir! Just throw them in and cook until tender. This makes for maximum caramelization.
How to cut sweet potato wedges
Often we’ve pondered how to cut sweet potato wedges. When you’re staring at a big lumpy potato on a cutting board, it can seem dauting. Here are a few tips for cutting sweet potato wedges:
Use small and medium sized potatoes. You can get some monster sweet potatoes at the grocery. Here it’s better to have small and medium-sized, to get the best wedge shapes. Save the large potatoes for fries instead.
Cut them into half-wedges. Even with medium sweet potatoes, cutting them into wedges can result in really large and long shapes. The solution? Cut them in half! This makes for easier pieces to bite and dip: plus you get more of them.
What to expect with this recipe? These roasted sweet potato wedges come out sweet and tender. The base recipe is not crispy. Why? Sweet potatoes have a lot of moisture. When you roast them up, they’ll get caramelized but always very tender. The only way to get sweet potatoes ultra crispy is to use a deep fryer. Or maybe an air fryer…we just don’t have one of those yet! (Interested in that? Let us know.)
Were you looking for crispy baked sweet potato wedges? Great, there’s actually a little trick you can use to make baked sweet potato wedges come out with some crispness to the edges. Toss them with 3 tablespoons cornstarch when you add the spices. It gives just a little crispness, though it’s not like a fried wedge.
Make it a main dish: loaded sweet potato wedges!
Alright, here’s the cool thing about said sweet potato wedges. Sure, you can serve them as a side dish (yum). But you can also make them into a main dish by adding toppings (double yum!). Here’s what we like to do to make loaded sweet potato wedges:
Add chili. Our Quick Chili is perfect for topping these wedges and adds a healthy dose of protein to make it a filling meal.
Add black beans. An even easier option: add our Easy Black Beans! They’re so fast to whip up: just 10 minutes.
Load with toppings. Then add sliced green onion, sour cream, cheese, and any other amazing ideas you come up with.
Or, serve as a side with dipping sauces!
Of course, these roasted sweet potato wedges are fabulous as a side dish too! Add a tasty dipping sauce to take them over the top. Actually, we’re not huge ketchup fans over here: we like to get a little creative! Here are some top picks:
Pesto Aioli Our favorite flavored aioli tastes just like a creamy pesto!
In most of our roasted vegetables recipes, we call for using parchment paper. Why? It helps make cleanup easy! Use it to line a pan and there’s no risk of anything getting stuck. Parchment paper is silicone coated paper that’s both non-stick and heat resistant. What’s a parchment paper substitute if you don’t have it?
Oil your baking sheet. Simply brush it with oil before you roast these wedges.
Use a silicon baking mat — but be forewarned. In our experience we’ve found that baking mats and cause roasted vegetables to be less crispy. If you’re going for super crispy, we don’t recommend it. But it should work fine with these roasted sweet potato wedges.
That’s it! We hope you love these as much as we do: let us know in the comments below!
This sweet potato wedges recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
2 pounds sweet potatoes, small to medium sized (size is important!*)
2 tablespoons olive oil
To serve as a main dish: 4 cups Quick Chili, sliced green onions, sour cream, and hot sauce
Preheat the oven to 450°F.
In a small bowl, mix the spices and salt together. (Variation: If you want a crispier sweet potato wedge, add 3 tablespoons cornstarch here.) Wash the sweet potatoes, keeping the skins on. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges (see this video, but cut them in half). In a large bowl, mix the potatoes with the olive oil and spices.
Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir).
*For wedges it’s best to have small to medium sized sweet potatoes. Large potatoes tend to turn out large and awkward shaped (make those into fries instead!).