Dessertsdeliciouslyella
Loaded Sweet Potato Wedges
A great dinner or sharing snack for any day of the week, these sweet potato wedges are roasted in paprika and olive oil until they're soft on the inside and crispy on the outside. Finish them off topped with heaps of homemade avocado salsa, crunchy red onions, spicy jalapeños and coriander — we also love a drizzle of our favourite hot sauce over the top.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat oven to 190°C (fan) / 375°F).
2
Cut the sweet potatoes into wedges and arrange on a baking tray. Drizzle with olive oil, 2 teaspoons of paprika and a large pinch of salt. Mix well and cook for 30–⏱️ 35 minutes until soft on the inside and crisp on the outside. If not cooked through, place back in the oven for 5–10 further minutes.
3
Scoop out the avocado flesh and place into a powerful food processor, along with the cashews, garlic clove, almond milk, coriander, lime juice and a large pinch of salt. Blend until the mixture comes together but is still a little chunky.
avocado1cashews1 ozgarlic1 clovealmond milk3 tablespoonscoriander1 ozlime1
4
Once the sweet potato wedges are cooked, remove from the oven and scatter over a large serving plate.
5
Spoon large dollops of the avocado salsa on top of the wedges, before sprinkling over the diced red onion, sliced jalapeños, coriander, chilli flakes and a drizzle of your favourite hot sauce.
avocado1large red onion1jalapeños2coriander1 oz
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