These baked sweet potato wedges are easy to make, they are healthier than traditional fries and so delicious! Could be a versatile side dish or guilt-free snack.
Enjoy this sweet and sour twist. Sweet kumara and lemon spicy mayo is a perfect combination. Low-fat cashew mayo is a nice alternative to traditional mayonnaise, it’s easy to make under a minute!
- Great source of antioxidants
- Especially high in vitamins A, C, E, and B6 and manganese
- Easier to digest than potatoes, because sweet potato contains more dietary fiber and less starch.
- 4 medium-size golden kumara (sweet potato) washed and scrubbed, cut into wedges
- 2 Tbsp high point cooking oil as grapeseed oil, canola oil, sunflower oil or ghee butter (I used grapeseed oil)
- 1 Teaspoon paprika powder
- Sea salt
go to link For Chili Mayo (Vegan):
- 1/2 cup of raw cashew nuts, soaked for 2 hours
- 1/2 tsp of dijon mustard
- 2 Tbs of apple vinegar
- 1 tsp of agave or maple syrup
- 1 tsp of lemon juice
- 2 Tbs water
- Pinch of salt
- Sriracha chili sauce – depending on your preferences
- Preheat the oven to 200C fan bake/ 4000F.
- Line a baking sheet with baking paper and set aside.
- Drizzle the potatoes wedges with oil, sprinkle with paprika, salt, and black pepper, toss them with your hands to make sure they are coated. Transfer to baking sheet and spread wedges out in a single layer, so they brown and not steam.
- Bake for about 40 minutes until golden brown, checking and giving them a stir halfway through.
- Place the sweet potatoes on a paper towel and remove excess oil.
- Drain the soaked cashews and rinse thoroughly. Blend all the ingredients in a high-speed blender until it`s really smooth. Add a few tablespoons of water if mix too dry.
- Serve hot kumara wedges with Sriracha Mayo. Enjoy!