Warning snack lovers: munching on these fun and tasty potato wedges may create immense happiness. Whether you’re a savory snacker or a creamy dreamer, these Roasted Sweet Potato Wedges with Garlic Cashew Cream will Do.The.Trick. The sweet potatoes can be cooked just right so they’re soft and tender or cooked a little longer to make them crispy for an added crunch. Indulge in the sweet potato's natural sweetness and include the Garlic Cashew Cream for a fun dipping experience!
Prep time: 15 minutes
Cooking time: 40 minutes
Roasted Sweet Potatoes
2 large sweet potatoes, scrubbed and sliced into 4-inch long and 1-inch thick wedges
2 Tbsp olive oil (or vegetable broth for oil-free)
1/4-1/2 tsp salt
1/4 tsp ground black pepper
3/4 tsp cumin
Garlic Cashew Cream
1 intact garlic bulb (yes the whole bulb, unpeeled)
1 cup raw cashews, soaked in water 4–6 hours or in hot water for 30 minutes
1/2 cup plant-based milk, plain, unsweetened
1/2 tsp salt
ground black pepper to taste
garnish: 1/4 cup chopped parsley or cilantro or chives
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Evenly lay out the sweet potatoes and brush with olive oil or vegetable broth.
Sprinkle with cumin, salt and pepper.
Place the head of garlic on its side and slice a small amount off the top so just the tips of the cloves are exposed, keeping the end where all the cloves attach intact. Wrap in parchment paper then wrap in foil, sealing the foil.
Bake the sweet potatoes and garlic for 40 minutes until both are tender.
Once the garlic is finished roasting, make the cashew cream: Carefully remove the foil and parchment paper from the garlic (it'll be hot so be careful!). Once the garlic is cool enough to handle, peel the papery leaves off to discard.
Add the roasted garlic, cashews, plant-based milk, salt and pepper to a food processor or blender. Blend until smooth.
Spread the cashew cream over top of the sweet potatoes (or leave it on the side for dipping, if preferred).
Sprinkle with chopped parsley or another herb of choice.
Instead of sweet potatoes use Russet potatoes or other potatoes of your choice.
Make the cashew cream ahead of time and keep in an airtight container in the refrigerator for 5 days.
Keep the potatoes and cashew cream in the refrigerator for up to 5 days. Reheat the potatoes by placing them in a toaster oven or regular oven and reheat at 375 for 15–20 minutes. Alternatively, enjoy them cold!