Whether it's chopped up finely and baked to perfection
as sweet potato wedges or incorporated into other foods like paleo sweet potato bread, this little vegetable just keeps on giving.
Not exact matches
It tastes amazing in a rainbow bowl with grilled peppers, sun - dried tomatoes, rocket and pomegranates; or
as a dip for your crackers,
sweet potato wedges or crudités; used
as a sauce for your pasta; spread thickly on some sueprfood bread; stirred into some brown rice with a little miso or eaten straight from the bowl with a spoon!
Just making one small change a day is amazing, such
as adding in one new serving of fruit or veg a day — some
sweet potato wedges or guacamole make an insanely delicious addition to any meal and they're such an easy place to start.
I think this is the best my
sweet potatoes have come out, I usually do them in «fry» form, (thin strips), but I think they roast better
as wedges.
Wash the
sweet potatoes and cut into
wedges,
as thick or thin
as you like, for best results I would suggest about an inch thick.
I wouldn't advise this every day but on occasion it's ok to serve meat alternatives that are premade while you make the sides, sauces and extras to go with it such
as: veggie burgers with homemade thick cut baked
sweet potato wedges, vegan piccata (I use Gardein and make a great homemade lemon & thyme sauce), vegan beef tips (I use Gardein) with sautéed caramelized onions and garlicky sautéed kale.
I made the batch of
sweet potato wedges that I photographed with organic coconut flour which I received
as a gift from Sukrin UK.
I haven't had
sweet potato wedges before, need to make them sometime soon
as I think they will be great.
I used
sweet potato wedges as the base and that is what I am holding in the last photo.