Roasted Sweet Potato Wedges with Asian Peanut Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Roasted sweet potato wedges with Asian peanut sauce, quinoa, and fresh herbs makes the humble root vegetable feel downright indulgent. Enjoy this plant-based, gluten free recipe as a main, starter, or side dish.
  • 1½ to 2 lbs. sweet potatoes, cut into wedges
  • 1½ Tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt
  • ⅓ cup natural peanut butter
  • 2 Tbsp. fresh lime juice
  • 2 tsp. brown or coconut sugar
  • 2 tsp. reduced-sodium soy sauce or tamari
  • 1 tsp. fish sauce
  • 1 tsp. sriracha chili sauce
  • ¼ cup unsweetened coconut or cashew milk, plus 1 to 2 Tbsp.
  • ½ cup cooked quinoa
  • Fresh mint, basil, or green onion for garnish
  1. Preheat oven to 425°F. Spread sweet potato wedges in a single layer on a rimmed baking sheet, avoiding overlap. Toss evenly with oil and salt. Bake for 35 to 40 minutes, tossing once halfway through, watching closely to prevent burning. Transfer to a serving platter.
  2. Combine peanut butter, lime juice, sugar, soy sauce, fish sauce, sriracha, and ¼ cup nut milk in a bowl; stir with a whisk. Whisk in 1 to 2 additional Tbsp. of milk, until desired consistency is reached. Drizzle peanut butter sauce over sweet potatoes. Garnish with fresh mint, basil, or green onion.
Recipe by Dishing Out Health at