Roasted Vegan Sweet Potato Wedges Recipe with Guacamole
Sweet potato wedges and guacamole, sun and a glass of wine….the perfect dish for a summers evening, or any time of year for that winner as this dish is always a hit!
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To make these crispy wedges all you need is a knife, a baking tray, and a plate/bowl to mash the avocado for the guac!
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Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 1
Rating:
Total Time: 45 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 2 2 large sweet potatoes*
- 2 2 Tbsp melted coconut oil
- 1 1 tsp Maldon rock salt
- 1 1 tsp sweet paprika
- For the guacamole:
- 1 1 large ripe avocado
- 1 1 spring onion
- 1 1 handful chopped coriander
- 1.5 1.5 tsp raw apple cider vinegar
- 1 1 pinch of fine rock salt - to taste
Method
- Preheat the oven to 220ºC
- Chunky chop the wedges, then move them onto a prepared baking tray and drizzle over the melted coconut oil, salt and paprika.
- Using your hands mix them up until the wedges are coated properly.
- Bake for about 30 min, do check them as oven temps vary so yours may be different to mine.
- Whilst the potatoes are baking, start on the guac.
- On a plate (I find it way easier to mash avo on a plate than in a bowl) mash the avo then transfer to a bowl and add chopped spring onion and chopped coriander.
- Season with salt and vinegar.
- Transfer the roasted potatoes to a serving plate, and spoon up the beautiful golden oil and drizzle it over the potatoes.
Notes
- Squeeze a lime or two over the the wedges and the guac and serve with a bowl of sour cream or coconut cream. For an extra splash of colour, top with a few slices of red chilli or red pepper.
*Scale the quantity according to guests.
If you’re feeling creative with sweet potato we have more great recipes for you to try! Have a go at making these other vegan sweet potato recipes
