Vegan Sweet Potato Wedges Recipe are quick and easy fries recipe. Takes only 5 ingredients and are the perfect thanksgiving side.
I just love sweet potatoes!
There is nothing more delicious than a sweet potato crusted with panko crumbs, spices and then roasted in the oven!
Nothing better!!
It was one of those days that I just needed a comfort food snack that ca be made in 20 minutes or less. I opened my fridge and noticed that sweet potatoes were staring at me!
If this was Alice in Wonderland, the sweet potatoes would have “Eat Me” written on them! Who am I to deny such a simple request!
At first, I thought of turning them into French fries but felt too lazy to fry them. All that frying and messy cleanup just felt like too much work.
The baking option sounded much more appealing to my inner laziness. No messy clean up!
5 ingredients and 20 minutes later, I had this delicious vegan sweet potato wedge recipe ready to be devoured. It was ridiculously easy to make with minimal effort!
The only effort required on my part was to cut the sweet potatoes into wedges. The official reason for leaving the potato skin on is that it is healthier.
The unofficial reason? I was too lazy to want to peel the skin. Too much work.
All I needed for this recipe was sweet potatoes, olive oil, panko bread crumbs, oregano and parsley. I decided to bake them instead of frying because they just taste better that way. The panko crumbs I used are vegetarian, but, you can also go with vegan panko crumbs.
When I ground the dry ingredients together and opened the lid of processor, a wonderful aroma filled the room. It is an heady aroma of spices and bread. For just a moment, I felt like I was in Italian hillside kitchen.
Vegan sweet potato wedges are the perfect way to snack healthy. The panko crumbs are the star of this recipe and work so well with sweet potatoes. I think I would like to add some garlic powder next time I make it.
Now, I am going to go to enjoy this with a glass of white wine on my balcony and pretend that I am overlooking the vineyards of Italy.
As you can see from the video, it is so easy to make it. Make it for dinner tonight and send me photos of your recipe. It always makes me happy to see people personalize my recipes and come up with amazing variations.
These vegan sweet potato wedge recipe also works great as a side dish to your main meal. What is your favorite way to serve them?
Serve these sweet potato wedges with ketchup or avocado dressing!
Want even more potato recipes to serve at your thanksgiving table? Check out my collection of incredible Thanksgiving potato recipes.
There are so many vegan thanksgiving recipes for you to choose from. Which one is your favorite?
In a food processor or grinder, add 1 cup of panko crumbs
Add ¼ cup of oregano
Add ½ cup of parsley
Grind on low speed until it is finely ground.
Add ½ cup of olive oil to the bowl of sweet potatoes
Add ½ of the ground panko mixture from step 10
Add 1 Tbsp of olive oil, if it is too dry
Mix until all the potatoes are well coated
Evenly space out the wedges out on a baking
Place in the oven and bake for 15 – 20 minutes.
Video
Notes
I only used ½ of this ground panko crumb mixture. I am going to store the rest for future use. Shelf life is about 1 month when stored in a cool, dry place The Panko Crumb Mixture will store well for about 1 month in a cool, dry place
The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.
The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.
Wedges should be about 1/2″ thick. If they are cut too thick, they won't crisp up properly. Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.
Before the air fryer became popular I was all about baked sweet potato fries. I still love them, but I have to admit that using the air fryer to make them is faster and they actually get crispier too. Spoiler alert: there's no need to soak your potatoes in water ahead of time!
The sweet potatoes steam when crowded together, instead of air frying. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
The longer and slower you cook a sweet potato, the more maltose is formed and the sweeter it will taste. So if you want a much less sweet potato try steaming it, or cut it into small pieces and roast on a higher heat.
These tips are completely doable, actually pretty much fail-proof. SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy.
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
In other words… do sweet potatoes need parboiling before roasting? Absolutely not. While many might choose to parboil the sweet potatoes before cooking for a shorter cooking time, we advise against it. Roasting sweet potatoes bring out their caramelized flavor yet leave the inside soft and custardy.
Sweet potatoes grow in the ground, and skipping the cleaning step means dirt or grit can end up in your sweet potato casserole. Before cooking or cutting sweet potatoes, wash the skins and give them a scrub with a clean vegetable brush.
"I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Plus, without the use of foil, the skin will get extra crispy and flavorful.
e) Space - It's important to space the wedges apart in the oven. If they're too close they will steam instead of bake, therefore turning soggy in the process! Also important to flip so both sides of the wedges have equal time with direct contact on the hot tray.
I would say the most practical way is in a toaster oven on a baking sheet covered with foil.Bake at 350 F (177 C) for about 10 minutes, turning once or twice. Keep the wedges separate from each other so that the sides stay crispy.
This temperature is hot enough that they won't take too long, but cooks them slow enough to really soften and sweeten the flesh. High heat, such as baking them at 425º, will result in potatoes that soften but do not get as creamy as my lower temperature method.
If you're reheating potato wedges that have been stored in the fridge, place them on a baking tray into a very HOT oven and cook until they crisp up again. Alternatively, place them in the air fryer and reheat on 180 degrees celsius until the crunch has returned and they're hot throughout.
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