These wedges are crispy on the outside, soft and fluffy on the inside, with a punch of garlicky flavour and the earthy scent of rosemary.
They are oil-free vegan sweet potato wedges, and the 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.
Healthy Baked Sweet Potato Wedges Recipe Oil-Free
The addition of lemon juice adds a subtle tang and moisture, all without the need for any oil. These sweet potato wedges will satisfy you. 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 craving something crispy.
There is 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.
Healthy Baked Sweet Potato Wedges Recipe Oil-Free
As the weather cools, there's nothing better than a warm, comforting side dish. These sweet potato wedges are just that. They pair beautifully with 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.
Storing and Reheating
To store leftover sweet potato wedges, place them in an airtight container and keep them in the fridge for up to 3 days. When you're ready to eat them again, reheat them in the oven at 180°C for about 5-8 minutes, checking to ensure they don't burn. This will help them stay crispy without overcooking.
How to Reheat Oven Baked Sweet Potato Wedges
To reheat your sweet potato wedges, preheat your oven to 180°C (350°F). Then, spread the wedges in a single layer on a baking sheet. Bake for 5-8 minutes, checking often to ensure they don’t overcook.
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!
These sweet potato wedges complement the rich flavours of autumn. Serve them with hearty seasonal dishes. Try roasted veggies, creamy pumpkin soup, or a savoury curry.
They’re also delicious with vegan dips like tahini or cashew cream for an extra touch of richness. For more seasonal ideas, check out our blog on autumn food. It has ideas that pair well with these crispy, garlicky wedges.
For more fall/autumn food ideas, read Fall Season Foods: Seasonal Fruits and Vegetables to Eat This Autumn
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