Attention sweet potato lovers! Here's a spicy, crunchy and delicious way to enjoy your favorite root vegetable! Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce is easy to make and over-the-top with flavor!
4mediumsweet potatoespeeled and cut into 6-8 wedges each
Salt and freshly ground black pepper
1small bunchcilantrowith stems
1scallionwhite and light green part only, finely chopped
1serrano pepperor jalapeno, seeded if desired, sliced
½cuproasted cashewsfinely chopped
Preheat oven to 425 degrees.
Toss the potato wedges with 2 tablespoons oil and season with salt and black pepper. Place on a cast iron baking pan or a baking sheet lined with aluminum foil or parchment.
Roast for 20 minutes. Flip the potatoes and roast another 20 minutes or until cooked through and lightly browned.
While the potatoes are roasting, combine the remaining olive oil, cilantro, lime juice, scallion, garlic, serrano (or jalapeno) pepper and fish sauce in a food processor. Process until finely chopped.
Transfer to a mixing bowl and stir in the chopped cashews.
Serve the sauce with the potato wedges.
MAKE AHEAD: Be careful to not overcook or overly brown the sweet potatoes when roasting the first time. To reheat, place on a baking sheet and reheat at 350 degrees.When roasting any type of potato wedge, don’t crowd the potatoes. If crowded, they steam instead. Make sure one of the cut sides is touching the foil.To speed up the roasting process, cut the sweet potatoes into cubes and toss them with a spatula or large spoon.