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
Soak them. I was always a little skeptical when I read this in recipes, but it's essential. Soaking the sweet potatoes removes excess starch, which allows them to crisp up easier. You will want to put them in cold water for at least 30 minutes, but the longer you can go, the better.
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.
The key to making a super crispy potato wedges is cutting them nice and thin and giving them plenty of time in the oven to crisp. Flipping them too early or over-crowding the pan will leave you with less than crispy potatoes but if you are willing to wait - you can make something every one will love.
Some recipes call for soaking the sweet potatoes in water before cooking them to help remove some of the starch and make them more crispy but have found that this step isn't necessary for sweet potatoes as they don't have as much starch as regular potatoes.
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.
½ inch wide by ¼ inch thick is optimal for crispness. That way you get a nice size fry, but they are thin enough to be crispy. Also, they need to be no longer than 3.5 inches. Longer fries will be mushy in the middle.
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.
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.
The reason they are hard in the middle is cook them longer or on a higher temperature. Soaking will not help soften your sweet potato unless you are putting the potato and water in a pot on the stove and cooking it. If your sweet potato is still hard it's not cooked enough.
After closely inspecting the brand of frozen French fries I often buy, I realized that they are coated in a blend of starches to help crisp them up. So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!
Here's the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
One of my biggest tips to crispy delicious potatoes is to try to get all the excess liquid out of the potatoes before seasoning them. This will ensure the potatoes cook nice and even. If you skip this step, you are likely to end up with soggy potatoes. It's the same thing with making fries in the oven.
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.
Cut into evenly sized pieces: Cutting the sweet potatoes into evenly sized pieces will help them cook more evenly and prevent soggy centers. Boil or steam: Boiling or steaming the sweet potatoes until they are tender, but not too soft, will help prevent them from becoming soggy.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.