Oven-baked vegan sweet potato wedges made with olive oil and spices. A nutritious, plant-based alternative to fries.
🧾 Ingredients
- 2 large sweet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: smoked paprika or dried herbs
👩🍳 Instructions
1️⃣ First, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2️⃣ Next, place the sweet potato wedges into a large mixing bowl.
3️⃣ Then, drizzle the olive oil over the wedges and add paprika, garlic powder, onion powder, salt, and black pepper.
4️⃣ After that, toss well until all wedges are evenly coated with oil and spices.
5️⃣ Meanwhile, arrange the wedges in a single layer on the prepared baking sheet.
6️⃣ Then, bake for 20 minutes, remove the tray, and flip each wedge.
7️⃣ Afterward, return the wedges to the oven and bake for another 15–20 minutes until crispy on the outside and tender inside.
8️⃣ Finally, remove from the oven and serve hot with your favorite vegan dipping sauce.
💡 Tips & Variations
- For extra crispy wedges, soak cut potatoes in cold water for 30 minutes and pat dry.
- Alternatively, air fry at 400°F for 15–18 minutes, shaking halfway.
- For spicy wedges, add chili powder or cayenne.
- For herby flavor, use rosemary or thyme.
- Additionally, serve with vegan aioli, ketchup, or tahini sauce.
🌟 Benefits of Vegan Sweet Potato Wedges
First, sweet potatoes are rich in fiber and complex carbohydrates.
Additionally, they provide vitamin A to support eye and immune health.
Moreover, oven baking uses less oil than frying.
Furthermore, this recipe is naturally vegan and gluten-free.
In addition, it’s budget-friendly and easy to prepare.
Finally, these wedges satisfy fry cravings in a healthier way.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 190
- Protein: 3g
- Carbohydrates: 32g
- Fiber: 5g
- Fat: 7g
- Saturated Fat: 1g
- Sugar: 6g
- Sodium: 300mg
🧒 Kid-Friendly Version
To make these wedges kid-friendly, reduce the spices and skip black pepper. Season only with olive oil and a pinch of salt. Cut wedges thinner for quicker cooking and serve with ketchup or a mild dairy-free ranch dip.
