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Crispy Sweet Potato Wedges (Vegetarian)

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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!

Further Food Nutritionist Commentary:

Sweet potatoes are high in beta-carotene, potassium, and fiber. Beta-carotene can be converted to vitamin A which can help support a healthy immune system, potassium can help regulate blood pressure and fiber aids in digestion and gut health.

By Anna Lee

Crispy Sweet Potato Wedges (Vegetarian)

  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Servings: 2

Ingredients

1 large sweet potato
2-3 tablespoons hemp seeds
2 tablespoons tahini
Sea salt and pepper to taste
Optional: a squeeze of lemon or lime!

Instructions

  1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

  2. Slice your sweet potato into even slices.
  3. Sprinkle with a little sea salt and pepper along with a very small amount of olive oil. (less olive oil results in a crispier fry!).
  4. Bake the fries for about 30 minutes or until they are golden brown.
  5. Drizzle tahini, hemp seeds, and a little lemon or lime immediately out of the oven and enjoy hot!
Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Slice your sweet potato into even slices. Sprinkle with a little sea salt and pepper along with a very small amount of olive oil. (less olive oil results in a crispier fry!). Bake the fries for about 30 minutes or until they are golden brown. Drizzle tahini, hemp seeds, and a little lemon or lime immediately out of the oven and enjoy hot!

Nutrition Information

Per Serving: Calories: 358; Total Fat: 25 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 610 mg; Potassium: 575 mg; Carbohydrate: 15 g; Fiber: 5 g; Sugar: 3 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 142%; Iron: 8%; Calcium: 2%

Try adding Further Food Superfood Turmeric for an extra anti-inflamatory boost!

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