These baked spiced sweet potatoes wedges made me a sweet potato lover. Great with absolutely everything, I make these quite often. Roasting sweet potatoes with a mix of savory spices, olive oil and salt gives them a nice, crisp exterior and a contrast to the sweet, soft interior. While they are delicious on their own, I will often make this punchy, smoky romesco sauce to accompany them. For me, it’s a home run combo that’s great when I’m wanting to eat more plant based meals. Often, I’ll just have a nice, hefty salad alongside these wedges.
What is romesco sauce?
Romesco is a sauce that originated in Catalonia, Spain by fishermen. Consequentially, it was meant to be eaten with fish. While it certainly is good with fish, I love this sauce with so many things! It’s made by blending roasted bell peppers with smoked paprika, tomato paste, toasted almonds, garlic, vinegar and olive oil. It’s great on green vegetables, eggplant, baked potatoes, eggs, steak, pasta and practically everything savory. There are arguments as to what exactly should go in a romesco sauce. However, some say roasted peppers don’t belong here at all. Well, I’m not such a stickler for authenticity. In conclusion, as long as it tastes good, I’m all for it!
What spices are good for spiced sweet potato wedges?
Some of my favorite spices are used here. Cumin, coriander, chili powder and garlic powder. I used to scoff at garlic powder until I realized that it’s not meant to taste the same as fresh garlic. It adds a different flavor of garlic and with roasting at such a high temperature for a bit of time, it won’t burn like fresh, chopped garlic might. You can, of course, substitute or leave out any spice that doesn’t suit your tastes. For instance, if you like things spicier, add cayenne or chili flakes. Smoked paprika would be great here too. With an affinity for lots of flavors, sweet potatoes can be paired with lots of spices and herbs.
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Baked, Spiced Sweet Potato Wedges with Romesco Sauce
Ingredients
For the Sweet Potato Wedges
- 1½ pounds (660 g) sweet potatoes, washed
- 2 tablespoons olive oil (or any other oil)
- 1 teaspoon garlic powder
- 1 teaspoon salt, kosher (or to taste)
- ¾ teaspoon cumin, ground
- ½ teaspoon coriander, ground
- ½ teaspoon chili powder
- black pepper (to taste)
For the Romesco Sauce
- ½ cup raw almonds (sliced or whole)
- 1 garlic clove, peeled
- 2 tablespoons fresh parsley leaves
- 1 roasted red bell pepper (jarred is fine)
- 2 tablespoons tomato paste
- 2 tablespoons sherry or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne (or to taste)
- 2-4 tablespoons extra virgin olive oil
- salt and pepper (to taste)
- parsley or cilantro leaves, for garnish (optional)
Method
- Preheat oven to 400°C (205°C). Line a large sheet pan with parchment paper. Set aside. On a smaller sheet pan, add the almonds in a single layer. Toast the nuts until lightly browned and fragrant. Sliced almonds will take about 5-6 minutes. Whole almonds about 8-10 minutes. If using whole almonds, allow to cool, then roughly chop. Set aside.
- Slice sweet potatoes into wedges, cutting them all roughly the same size. In a large bowl, combine the wedges with the olive oil, spices, salt and pepper. Toss to coat well. Place wedges, cut side down, on prepared sheet pan. Bake for 20 minutes. Flip each sweet potato wedge, using a spatula, and bake for 20 minutes more or until wedges are nicely browned.
- While wedges are baking, make romesco sauce. In a small food processor, add the garlic and parsley. Pulse to roughly chop. Add the roasted pepper, almonds, tomato paste, vinegar, paprika, cayenne, salt and pepper. Add olive oil, starting with 2 tablespoons. Pulse to coarsely blend everything. Taste and check texture. If a more smooth texture is desired, blend a bit more. Add more olive oil (a tablespoon at a time) to loosen, if desired. Add more salt, if needed.
- Serve hot wedges with romesco sauce. Garnish with extra parsley or cilantro leaves, if desired.
Notes
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