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
The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.
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.
Wedges should be about 1/2″ thick. If they are cut too thick, they won't crisp up properly. Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.
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.
If your air fryer fries are soggy, it is likely because you over-crowded them in the basket. 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.
So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.
You soak them to remove excess starch. It helps them get crispier and prevents them from sticking together. You dry them off because water and hot oil don't mix.
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.
When sweet potatoes are boiled, the temperature doesn't get above 100°C, so this flavour development doesn't happen. The breakdown of starch into simple sugars during baking also helps by creating more substrates for these reactions, leading to a more fragrant and flavoursome result.
How Do You Make Roasted Potatoes Crispy? The secret is simple, just add the Little potatoes to some cornstarch. This will let them crisp up like crazy! For some added flavor, we also toss with olive oil, garlic powder, Kosher salt, and pepper and that is all it takes.
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 Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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