Roasted Sweet Potatoes with Garlic Cashew Cream

Updated: May 30


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!


Serves: 4

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