Roasted Sweet Potato Wedges

Serves: 4

Wedges may be one of my favorite ways to eat potatoes. When I was a kid, a lot of fast food restaurants served potato wedges and, besides curly or waffle (obviously), wedges were where it was at. The edges get all crispy and browned and the centers remain soft and tender. And with the addition of a little salt you get that perfect mix of savory and sweet – a contrast I adore.

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3 large, organic sweet potatoes, sliced into thick wedges (skin on)
2 tablespoons avocado or melted coconut oils (any neutral oil with a high smoke point)
1/2 teaspoon sea salt + pinch black pepper
2 tablespoons creamy salted cashew butter (or sub tahini, although i much preferred the cashew butter for a more neutral flavor)
1 tablespoon spicy mustard
2 tablespoons maple syrup, agave or honey
pinch each salt and pepper
1 or 2 tablespoon unsweetened original almond milk


Preheat oven to 400 degrees and grease a baking sheet.

Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).

Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.

While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.

Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.


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