Roasted Sweet Potato Wedges with Asian Peanut Sauce

Name: Roasted Sweet Potato Wedges with Asian Peanut Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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)

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Author : Jamie Vespa MS, RD

homemade peanut sauce roast sweet potatoes sweet potato wedges

Roasted Sweet Potato Wedges with Asian Peanut Sauce

Instructions

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Step 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.

Step 2

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.

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