Who doesn’t love potato wedges? They’re easy to eat, perfect as finger food and an accompaniment for a variety of savory dishes. But sweet potato wedges take it a notch higher—they’re healthier and even more delicious! This recipe features nutritious, grilled sweet potato wedges seasoned with a blend of spices for a “Mmmm!” moment with every bite.
Once you sink your teeth into these, you’ll enjoy a crispy exterior thanks to the corn semolina, while smoked paprika and other spices combined with peanut oil offer an exceptionally unique, smoky flavor. The natural sweetness of the potato shines through, making this dish a standout.
Give these healthy orange tuber roots a chance, and you’ll come to appreciate this root vegetable with enormous health benefits, packed with antioxidants, minerals, fiber, vitamin A from beta-carotene, vitamin B for the nervous system, and vitamin C.
Sweet Potato Wedges
Crispy sweet potato wedges seasoned with aromatic spices and paired with a tangy avocado dip. A healthy and flavorful fusion starter and snack.
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon smoked paprika (Hungarian variety is one of the best)
- 1/2 teaspoon ground ginger
- 1 teaspoon fresh or dried mint
- 1/2 teaspoon Himalayan salt
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 tablespoons rice or corn semolina
- 1 tablespoon peanut or coconut oil
- Freshly ground black pepper
- Handful fresh mint leaves, chopped, to garnish
- 1/4 cup goat or sheep cheese crumbled as a side dish mixed with olive oil, lemon juice and a sprinkle of pepper
- (optional or use cheese of your choice)
- For the dip:
- Salt and pepper, to taste
- 2 ripe avocados, peeled, pitted, and cubed
- 1/2 lemon, juice only
- 1/2 juice of an orange
- 2 tablespoons peanut oil
- 1 teaspoon cumin for garnish
- 1 tablespoon of the zest of orange or 2 drops essence of orange (do-terra)
Instructions
In an oven preheated to 180°C/356°F.
Wash the sweet potatoes thoroughly and cut them into bite-sized wedges.
In a bowl, combine the sweet potatoes with smoked paprika, ground ginger, fresh or dried mint, Himalayan salt, coriander powder, turmeric powder, rice or corn semolina, peanut or coconut oil, freshly ground black pepper, and chopped mint leaves. Toss well to ensure an even coat of spices on each wedge.
Arrange the wedges in a single layer on a baking tray lined with vegetable or parchment paper, and bake for 30 to 40 minutes, or until they are nice and crisp.
As the wedges bake, prepare the dip.
In a bowl, combine 2 ripe avocados, orange juice, lemon juice, and a pinch of black Himalayan salt. Mash with a fork until a coarse paste forms; blend if you prefer a smoother consistency.
Once done, serve the hot wedges garnished with a sprinkle of cumin and mint leaves powder alongside the avocado dip.
Nutrition
-
348.0 Calories
-
50.0g Carbohydrates
-
6.7mg Cholesterol
-
23.3g Fat
-
7.0g Fiber
-
8.7g Protein
-
300.0mg Sodium
-
0.0g Trans fat
Notes
You can also make these wedges using yams, tapioca, or regular potatoes. Ginger powder can help balance the three Doshas in traditional Ayurvedic medicine and aid digestion.
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