Go Back
+ servings
Roasted Sweet Potato Wedges with Cilantro - Cashew Sauce on round plate with cilantro and lime wedges.

Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce

Print Recipe
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!
Course Side Dishes - Potatoes
Cuisine Thai
Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Lactose, Vegetarian
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4
Calories 425

Ingredients

  • 4 medium sweet potatoes peeled and cut into 6-8 wedges each
  • 4 tablespoons olive oil divided
  • Salt and freshly ground black pepper
  • 1 small bunch cilantro with stems
  • ¼ cup lime juice
  • 1 scallion white and light green part only, finely chopped
  • 2 cloves garlic chopped
  • 1 serrano pepper or jalapeno, seeded if desired, sliced
  • 2 teaspoons fish sauce
  • ½ cup roasted cashews finely chopped

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1 | Calories: 425kcal | Carbohydrates: 53g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 365mg | Potassium: 914mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32250IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 3mg