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Thai Peanut Sweet Potato Wedges

Thai Peanut Sweet Potato Wedges (vegan, gluten-free)

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Vegan


Easy roasted sweet potato wedges served with a creamy and spicy Thai peanut dipping sauce and additional crunchy toppings.



  • For the sweet potatoes:
  • 34 large sweet potatoes, cut into wedges
  • 1 Tablespoon olive oil
  • 1 large clove of garlic, chopped
  • 1 Tablespoon paprika
  • salt, to taste

For the Thai peanut sauce:

  • 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
  • 12 teaspoon Sriracha or any hot chile sauce
  • Water, as needed to thin out the sauce

For the toppings:

  • 1 cup (100g) red cabbage, shredded
  • 1/2 cup (75g) toasted cashews, chopped
  • Fresh cilantro
  • 1 small red chili, thinly sliced
  • 1 lime


  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

For the sweet potatoes:

  1. 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.
  2. 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.

For the Thai peanut sauce:

  1. 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.
  2. 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.


* Recipe inspired and adapted from From The Land We Live On.