Extremely crispy, spicy, vegan sweet potato wedges. Finished with a delicious homemade cashew mayo. Perfect for a light lunch or dinner, or just in between. A small salad makes the dish a filling and healthy meal.
Heat oven to 200 degrees (ideally grill setting) and line baking sheet with parchment paper.
Cut sweet potatoes into wedges cut, rub with oil, sea salt, pepper and herbs to taste.
30 ml Frying oil, 3 medium sweet potatoes, Sea salt and pepper to taste, Fresh or dried herbs to taste e.g. thyme
Spread on the baking sheet and bake for 25 minutes. Turn once halfway through baking time so that all sides are equally crispy.
In the meantime, mix all ingredients for the Cashew mayo in a high-powered blender and blend until a fine cream is formed. Transfer to a bowl and refrigerate, covered.
60 ml cold pressed olive oil, 125 ml Oat milk or another plant milk, 1 tbspn Apple cider vinegar, 1 tbspn maple syrup, Sea salt to taste, 120 g Cashews
Remove wedges from oven at end of baking time and let cool for 1-2 minutes.
Arrange on a board or bowl, serve with the cashew mayo and another spicy dip to taste. Refine mayo with cilantro to taste.
Fresh coriander leaf as topping
Wedges are best enjoyed fresh, cashew mayo keeps covered for 2-3 days in the refrigerator.
* Here are 2 ways you can soak cashews: COLD SOAK: Soak cashews in cold, clear water and cover. Let stand at least 6 hours, or preferably overnight. Drain, pat dry with a clean cotton kitchen towel and use. HOT SOAKING: This is the quick method. Boil water, place cashews in a heatproof bowl and pour hot water over them. DO NOT COVER and leave to infuse for one hour. Drain, pat dry with a clean cotton kitchen towel and use.