I love making these Crispy Sweet Potato Wedges for an afternoon snack or side dish. I love having them with a protein rich sauce to make it a bit more filling or throwing a fried egg on top for a quick and easy breakfast.
Normally I dip sweet potatoes in peanut butter, almond butter, or in yogurt – if you have’t tried any of those combinations you HAVE TO. Trust me – its the perfect combination of sweet and savory! This time around I covered the sweet potatoes in hemp seeds and tahini.
If you are new to tahini, it is worth giving it a try. It is a bit saltier than any other nut butter and reminds me a bit like sunflower seed butter. It is a little tangy and bitter, but so delicious over something like this, a salad, or if you are making your own hummus! Surprisingly it goes so well with chocolate too!
This little snack is easy to make and perfect if you want to make it part of your meal prep, prepping big batches of sweet potato fries to have any time during the week! I love them super hot and fresh out of the oven but they last about a week in the fridge- just allow them to cool completely before storing them to prevent them from becoming soggy!
For this recipe I used 1 large sweet potato but feel free to use as many as you need!