Easy roasted sweet potato wedges served with a creamy and spicy Thai peanut dipping sauce and additional crunchy toppings.
Today’s recipe is just everything to me. Spicy. Thai. Peanuts. And Sweet potatoes. Absolutely everything I love in one single recipe, that on top of that won’t take you long to prepare. Sweet potato lovers, this recipe is for you! Plus it’s vegan, gluten-free, and rather healthy. No doubt: you have got to try it anytime soon!
Basically we could say it’s a revisited Pad Thai as we look at the topping ingredients in the picture. You have all the bright and colorful colors I like in a Pad Thai (eat the rainbow, as they say!). I also got inspired by my Vegan Thai Peanut and Quinoa Salad and used the exact same peanut dipping sauce for this recipe.
For the sauce, you have a combination of ingredients that makes it fragrant, spicy and creamy:
- Peanut butter (I use smooth peanut butter but you can go for a chunky version too)
- Sriracha sauce (or any hot chili sauce)
- Fresh lime juice
- Freshly grated ginger
You might want to adjust the quantity of water in order to obtain the desired consistency. If you do so, taste to make sure the seasoning hasn’t change too much. Otherwise, play with lime and fresh ginger (not too much with sriracha sauce though, unless you like it very hot). The sauce can be stored in a glass jar for up to one week, so you can use it for other purposes. I personally use it in all kind of salads and it always works beautifully.
The rest is all about the sweet potatoes. Who doesn’t like sweet potatoes, especially in this time of the year? I could eat them all the time, I love them so much, whether they are used in savory or sweet recipes. They are also healthy and loaded with good things for you so you have no excuse not to try them.
Other sweet potato recipes you might want to try:
- Taco Stuffed Sweet Potatoes
- Healthy Sweet Potato Fries with an Avocado Dip
- Veggie Sweet Potato Crust Pizza
- Sweet Potato Veggie Burgers
- Sweet Potato & Peanut Butter Gratin
For this recipe, all you need is season the sweet potato wedges with olive oil, paprika and garlic (don’t forget to add some salt) until they are well coated, then lay them out flat in a baking sheet without letting them overlapping too much. Roast in a pre-heated oven, stirring from time to time to make sure they are roasted on all sides. The sweet potatoes should be lightly crispy on the edges while tender and cooked through inside.
Once they are ready, transfer to a serving plate or directly to the plate, and add all the toppings: shredded red cabbage, toasted cashews (I purchase mine raw and then simply toast them at 400 F in the oven for a few minutes, keeping an eye close to make sure they don’t burn and tossing from time to time), lemon wedges, minced chili pepper, fresh cilantro and some additional lemon wedges. Drizzle some of the peanut butter sauce over and it’s ready!
You can also adapt the recipe and use other roasted vegetables of your choice or combine them with the sweet potatoes: roasted pumpkins, carrots, cauliflower or even crispy kale. It’s a perfect way to eat more veggies and it will leave you full and satisfied. Now it’s your turn to try and on these last words, I leave you with the recipe. Enjoy!
- For the sweet potatoes:
- 3-4 large sweet potatoes, cut into wedges
- 1 Tablespoon olive oil
- 1 large clove of garlic, chopped
- 1 Tablespoon paprika
- salt, to taste
- ½ cup (120g) creamy peanut butter
- ⅓ cup (120 ml) maple syrup
- 2 Tablespoons fresh lime juice
- 2 Tablespoons sesame oil
- 2 Tablespoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 1-2 teaspoon Sriracha or any hot chile sauce
- Water, as needed to thin out the sauce
- 1 cup (100g) red cabbage, shredded
- ½ cup (75g) toasted cashews, chopped
- Fresh cilantro
- 1 small red chili, thinly sliced
- 1 lime
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, mix together olive oil, garlic and paprika. Toss the sweet potato wedges into this mixture, until well coated on all sides.
- Lay out the sweet potatoes on the baking sheet and roast for about 30 minutes, stirring from time to time, and roast until they are fully cooked and starting to brown on the sides.
- whisk all the ingredients together, adding water to adjust the consistency. You want the sauce to be creamy but not too thick. Refrigerate until ready to use.
- When the sweet potatoes are ready, transfer to a large serving plate and top them with the red cabbage and remaining toppings. Serve hot with the lime wedges and the Thai peanut sauce on the side.