Get ready to transform your ordinary side dish into a culinary masterpiece that will have everyone at the table begging for seconds! These roasted sweet potato wedges are not just a simple vegetable side, but a gastronomic journey that combines crispy, caramelized edges with a luxuriously smooth cilantro cashew sauce that will make your taste buds dance. Whether you're a health-conscious foodie or just someone who loves mind-blowing flavors, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cashews, soaked
- 1/2 cup fresh cilantro
- 1 tablespoon lime juice
- Water as needed for sauce
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash sweet potatoes thoroughly and pat dry with paper towels. Cut potatoes lengthwise into uniform wedges, approximately 1-inch thick, ensuring even cooking.
- Place sweet potato wedges in a large mixing bowl. Drizzle olive oil over the wedges and sprinkle with salt and freshly ground black pepper. Toss thoroughly to ensure even coating.
- Arrange sweet potato wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Space wedges slightly apart to allow proper roasting and crisp edges.
- Roast in the preheated oven for 25-30 minutes, turning wedges halfway through cooking time to ensure even browning and crispy exterior.
- While potatoes are roasting, prepare the cilantro cashew sauce. Drain soaked cashews and place in a high-speed blender.
- Add fresh cilantro, lime juice, a pinch of salt, and gradually add water to achieve desired sauce consistency. Blend until smooth and creamy.
- Remove sweet potato wedges from oven when golden brown and tender. Let cool for 2-3 minutes.
- Transfer roasted wedges to a serving platter and drizzle with cilantro cashew sauce. Garnish with additional fresh cilantro if desired.
- Serve immediately while wedges are warm and sauce is fresh, enjoying the contrast of crispy sweet potatoes and creamy sauce.
Tips
- Choose firm, uniform sweet potatoes for even roasting and consistent texture.
- Soak cashews for at least 2 hours (or overnight) for the smoothest possible sauce.
- Use parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Don't overcrowd the baking sheet - give wedges space to crisp up properly.
- Flip wedges halfway through cooking to achieve that perfect golden-brown exterior.
- Adjust sauce consistency by adding water gradually - aim for a smooth, drizzleable texture.
- Serve immediately for the best contrast between crispy wedges and creamy sauce.
- For extra flavor, consider adding a pinch of smoked paprika or cumin to the potato seasoning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 9g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
