These oil-free vegan sweet potato wedges recipe is the perfect blend of crispy and flavorful. They are a fantastic healthy snack or side dish. Garlic and rosemary are used to season them. Each bite bursts with savoury goodness.
The addition of lemon juice adds a subtle tang and moisture, all without the need for any oil. These sweet potato wedges will satisfy. They're a guilt-free treat and a tasty meal side. Enjoy them fresh from the oven. Pair them with your favourite vegan dipping sauce, or savour them on their own.
Sweet potatoes are a true crowd-pleaser, and these wedges take it up a notch with their garlic and rosemary seasoning. They're ideal for a meal or as a wholesome snack when you're craving something crispy. No need to reach for the deep fryer. The best part? They're oil-free, so you can indulge without feeling heavy afterwards. Perfect for those looking to add more plant-based options to their diet.
As the weather cools down, there's nothing better than a warm, comforting side dish. These sweet potato wedges are just that. They pair beautifully with just about any main meal, from a hearty salad to a veggie-packed stir-fry. Plus, they're easy to make and require only a handful of ingredients you likely already have in the pantry. Give them a go, and they might just become your new favourite way to enjoy sweet potatoes.
Sweet Potato Wedges Recipe with Garlic and Rosemary: Oil-Free and Vegan
Serves 4 as a side dish
Ingredients
2 large sweet potatoes
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional, for added moisture)
1-2 tablespoons water (as needed for coating)
Instructions
Preheat the Oven: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes. Cut them into wedges, about 1-2 cm thick. Try to keep the wedges uniform in size for even cooking.
Season the Wedges: In a large bowl, toss the sweet potato wedges with minced garlic, chopped rosemary, salt, and pepper. To help the seasoning stick without oil, add the lemon juice and a tablespoon of water. If needed, add more water a little at a time until the wedges are evenly coated.
Arrange on Baking Sheet: Spread the seasoned sweet potato wedges in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as this will help them become crispy.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Flip the wedges halfway through cooking to ensure they cook evenly on both sides. They are done when they are golden brown and crispy on the edges, and tender inside.
Serve: Remove from the oven and let them cool for a few minutes. Serve warm with your favorite vegan dipping sauce or enjoy them as is!
For more fall/autumn food ideas, read Fall Season Foods: Seasonal Fruits and Vegetables to Eat This Autumn
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