Description
Easy oil-free baked sweet potato wedge fries served with lemon and tahini. Enjoy as a healthy plant-based snack or side dish.
Ingredients
- 1 large sweet potato, scrubbed and sliced into large wedges (skin left on)
- black pepper, to taste
- 1 TBSP runny tahini
- 1/2 lemon, squeezed
- hemp hearts, for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scrub your sweet potato and slice in half length-wise, then place the flat side face-down and slice down into large vertical wedges, about 1/2″ thick.
- Arrange the sweet potatoes on the lined baking sheet and place in the oven. Bake them for 30-40 minutes, or until they’re lightly brown on both sides, flipping once halfway. The fries are done when they’re fork tender and lightly brown on the edges.
- Remove the pan from the oven and plate the fries. Season the fries with black pepper and garnish with hemp hearts, if desired.
- Serve them warm with tahini and a squeeze of fresh squeezed lemon. Enjoy immediately! Store leftover fries in an airtight container in the refrigerator and reheat before serving.
Notes
Recipe adapted from This Rawsome Vegan Cookbook
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side, Snack
- Method: Oven-Bake
- Cuisine: Oil-Free, Gluten-Free, Vegan