Sweet Potato Wedges

Sometimes only sweet potato wedges dipped into Hunter Gather Mayonnaise will do! There’s something very comforting about these and so they make regular appearances on our winter menu at home. We love to top them off with roast almonds when they need to look a bit more snazzy and just smother them in mayo when they don’t. How do you eat yours? Don’t forget to tag us in your images if you do make anything from our site, we love to see your Nourishing creations.

Sweet Potato Wedges – Serves 2 as a main course with vegetables and a salad, or 3-4 as a side.

2 Sweet Potato or 3 smaller ones

1 tbsp melted coconut oil or avocado oil

1/2 tsp smoked paprika

1/2 tsp ground cumin (or cumin seeds)

2 pinches salt

Cracked Pepper

Roast almonds, sliced (optional)


Pre-heat oven to 180C. Using a sharp knife cut the sweet potato in half lengthways and then into quarters or thirds lengthways creating wedges. Place into a large roasting dish or baking stone.

In a small bowl mix together the oil of choice, smoked paprika, cumin and salt. Drizzle evenly over the wedges. Season with cracked pepper and bake for 15 minutes.

At this point you can remove and toss gently before placing back in the oven for a further 15 minutes. Once tender and lightly brown remove.  Sprinkle with some sliced roast almonds. ENJOY! 

Ineke’s Tip – We love ours with a Hunter and Hather mayonnaise. Have you tried their mayocado vegan mayonnaise?

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