Sweet Potato Wedges with Chipotle
Crispy, smoky Sweet Potato Wedges with Chipotle, coated in bold spices and roasted to perfection—vegan, fiery, and impossible to stop eating.
Ingredients
- 3 large sweet potatoes cut into thick wedges
- 2 tablespoons olive oil
- 1 tablespoon chipotle paste or 1 teaspoon chipotle powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
- 2 tablespoons chopped cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper to make life easier later.
- In a large bowl, combine olive oil, chipotle paste, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Add sweet potato wedges and toss until every piece looks evenly spiced and fabulous.
- Arrange wedges on the baking sheet in a single layer—no crowding, we’re crisping, not steaming.
- Roast for 30–35 minutes, flipping halfway through, until golden and slightly charred on the edges.
- Drizzle with lime juice, sprinkle cilantro, and serve hot with vegan mayo or guacamole.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 300%
- Vitamin C: 35%
- Iron: 9%
- Magnesium: 13%
- Potassium: 17%
Additional Notes / Tips
- For extra crispiness, soak wedges in cold water for 15 minutes before roasting.
- Add a dash of maple syrup to balance the spice—sweet and smoky perfection.
- Pair with spicy hummus or vegan aioli for a dip-worthy experience.
- Want it hotter? Add cayenne or a few chili flakes.
- Leftovers make amazing taco fillings—if you somehow have any left.