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Roasted Sweet Potato Wedges with Asian Peanut Sauce

Roasted Sweet Potato Wedges with Asian Peanut Sauce

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.
Course Vegetarian
Cuisine American, asian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 1/2 to 2 lbs. sweet potatoes cut into wedges
  • 1 1/2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/3 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
  • 1/4 cup unsweetened coconut or cashew milk plus 1 to 2 Tbsp.
  • 1/2 cup cooked quinoa
  • Fresh mint basil, or green onion for garnish


  • 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.
  • Combine peanut butter, lime juice, sugar, soy sauce, fish sauce, sriracha, and 1/4 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.