I made these delicious Sweet Potato Wedges to go with my dinner. The combination of spices I used added a flavorful kick to these wedges. Baking them in the oven made them slightly crunchy. I dipped them in a special dipping sauce, which took the flavor to another level.
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Sweet Potato Wedges
1 lb of sweet potato fries, washed and cut
2 Tablespoon of olive oil
2 Teaspoons of cornstarch
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of onion powder
1/2 Teaspoon of Italian seasoning
1/2 Teaspoon of black pepper
Himalayan salt to taste
1/2 Cup of vegan mayonnaise
1 Clove of garlic, minced
1-2 Tablespoon of lemon juice
1 Teaspoon of Dijon mustard
1 Teaspoon of Cajun seasoning
1 Teaspoon of Italian Seasoning
Himalayan salt and pepper
To make the sauce, simply add all the ingredients into a small bowl and mix until combined. Set aside.
-Rinse and blot the sweet potatoes. Cut in half lengthwise, then cut each half in half lengthwise and finally cut each piece into several 1/4 – inch thick strips.
-Preheat the oven to 425F and line baking sheet with parchment paper then set aside. Make sure the potato wedges are dry then add the potato wedges to a large bowl and add in the olive oil, cornstarch and seasoning. Toss until evenly coated on all sides. Place the potato wedges on a baking sheet and lay them in a single layer and don’t overlap too much so they are not soggy.
-Bake for 15 to 20 minutes, then remove the potato wedges from the oven. Flip each potato wedge and return to the oven. Bake for another 10-15 minutes or until crispy. It’s okay for the tips to brown a bit. Enjoy with the dipping sauce.