These potatoes. THESE POTATOES. I can't get enough. They are unreal: sweet, spicy, savoury and filling, and everything I ever want in potatoes. They just might be my new favourite recipe! You should definitely make them tonight. Maybe share them, or don't. No judgement :P
40 min
Serves
3
Easy
Asian
Vegan
Gluten Free
Ingredients
- 3 medium sweet potato
- 1 Tbsp toasted sesame oil
- white miso paste
- sambal oelek
- maple syrup
- grated fresh ginger
- 1 Tbsp vegan mayonnaise
- 1 Tbsp tahini
- water
- sambal oelek
- reduced-sodium soy sauce
Preparation
Not specified
Cooking
- Line a baking tray and preheat the oven to 350°F (180°C)*.
- If desired, keep the skin on the potatoes as we did for extra crispiness and fibre.
- Cut the sweet potatoes into wedges.
- In a large bowl, combine the oil, miso, sambal, maple syrup, and ginger.
- Use a fork to mix.
- Add the sweet potato wedges to the bowl and toss to coat.
- Transfer to the baking tray and roast for 35 - 40 minutes, or until tender and golden on the edges*.
- Meanwhile, mix all the tahini mayo ingredients in a small bowl.
- Serve the potato wedges with the tahini mayo, and enjoy!.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
