Vegan rosemary sweet potato wedges

Vegan rosemary sweet potato wedges made with sweet potatoes, extra virgin olive oil, rosemary and smoked paprika – golden brown outside, soft and aromatic inside.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 240 kcal per serving
• Protein: 3 g
• Fat: 7 g
• Carbs: 42 g

Ingredients

• 2 medium sweet potatoes
• 2 tbsp extra virgin olive oil
• Coarse sea salt and pepper
• 1 tsp smoked paprika
• 2 sprigs of fresh rosemary

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
2. Wash the sweet potatoes thoroughly and cut them into thick wedges, skin on.
3. Toss the wedges with the extra virgin olive oil, chopped rosemary, smoked paprika, pepper and a little sea salt until everything is well coated.
4. Spread the sweet potato wedges out on the tray with a little space between them so they roast evenly.
5. Bake at 200 °C for 25–30 min until the wedges are lightly browned outside and soft inside. For more colour, turn the wedges once towards the end.
6. To serve, sprinkle with a little coarse sea salt and enjoy hot straight away.

Good to know

These wedges are simple and really good. Golden brown outside, soft inside, with a warm roasted flavour and a subtle hint of rosemary. An oven dish that comes to the table without much effort.

Swaps

Sweet potatoes → Hokkaido squash (slightly less sugar, pleasantly satisfying) Extra virgin olive oil → avocado oil or melted coconut oil (stable at high heat) Smoked paprika → turmeric + a little black pepper (spicy, vivid colour) Coarse sea salt → herb salt with less salt in it (more flavour, often less salt needed)

Allergens

The recipe contains none of the main allergens; smoked paprika can be a little intense for sensitive children, and during pregnancy the ingredients are unremarkable in normal kitchen amounts as long as the sweet potatoes are cooked through.

Frequently asked questions

What's in sweet potatoes nutritionally?

Mainly carbohydrates, fibre and beta-carotene, plus potassium and smaller amounts of vitamin C.

Why does olive oil suit this recipe, beyond the flavour?

Extra virgin olive oil mainly provides monounsaturated fats, especially oleic acid.

Is rosemary more than just flavour?

Rosemary contains essential oils and polyphenols, which give it its resinous, pine-like aroma. Here it's there for flavour.

Is smoked paprika too strong for sensitive people?

Usually not, but spices can irritate a sensitive stomach or reflux in some people. In that case, use less or swap it for sweet paprika.

Is it worth eating the sweet potato skin?

Yes, as long as the sweet potatoes are well washed. The skin adds extra fibre and a little more texture.

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