Baked Sweet Potato Wedges
These baked sweet potato wedges are ultra crispy, flavourful, and nutritious. Enjoy as a tasty snack, appetizer or side dish.
Servings 3 people
Calories 451kcal
Ingredients
- 3 sweet potatoes (medium size)
- 1/3 cup avocado oil
- 1 tbsp thyme fresh
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground pepper
- 1/4 tsp chili flakes
Vegan Ranch Dip:
- 1/2 cup coconut yogurt
- 1/2 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- pinch paprika
- pinch pepper
Instructions
- Preheat oven to 450F/230C. Line two baking sheets with parchment paper.
- Slice the sweet potatoes in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Place in a large mixing bowl.
- In a small bowl, mix together the oil, thyme, salt, garlic powder, onion powder, pepper and chili flakes. Pour over the wedges and toss to combine.
- Arrange the sweet potatoes onto the baking sheets, ensuring there is adequate space between each, and they are not over-crowded. Bake in the oven for 20 minutes, then remove from heat and flip the potatoes to roast the other side, bake for an additional 15 minutes, or until crispy and golden.
- Prepare the ranch dip: In a small bowl, combine the coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika and pepper. Mix to combine.
- Transfer the sweet potatoes to a bowl and serve along with the ranch for dipping.
Notes
These sweet potatoes are best served fresh out of the oven.
Vegan ranch can be prepared 1 to 2 days in advance. Stash in the fridge in an air-tight container.
Nutritional information is a rough estimate.
Nutrition
Calories: 451kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Sodium: 1296mg | Potassium: 800mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32234IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 2mg