Roasted Sweet Potato Wedges with Garlic Cashew Dip

Name: Roasted Sweet Potato Wedges with Garlic Cashew Dip
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 large sweet potatoes, scrubbed and sliced into 4-inch long and 1-inch thick wedges; 2 tablespoons avocado oil; 1/4-1/2 teaspoon pink or grey salt; 1/4 teaspoon ground black pepper; 3/4 teaspoon cumin; 1 small garlic bulb, intact; 1 cup raw cashews, soaked in water for 4–6 hours, then drained; 1/2 cup plant-based milk, plain and unsweetened; 1/2 teaspoon pink or grey salt; Ground black pepper, to taste; 1/4 cup parsley, cilantro, or chives, chopped

These Roasted Sweet Potato Wedges with Garlic Cashew Dip are a delicious and nutritious side dish or snack. The sweet potatoes are perfectly seasoned and roasted to crispy perfection, while the creamy cashew dip adds a rich, garlicky flavor that complements the wedges beautifully.

Roasted Sweet Potato Wedges with Garlic Cashew Dip

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30-35 minutes

Level

level 2

Ingredients

Sweet Potato Wedges

2 large sweet potatoes, scrubbed and sliced into 4-inch long and 1-inch thick wedges
2 tablespoons avocado oil
1/4-1/2 teaspoon pink or grey salt
1/4 teaspoon ground black pepper
3/4 teaspoon cumin

Garlic Cashew Dip (L2)

1 small garlic bulb, intact
1 cup raw cashews, soaked in water for 4–6 hours, then drained
1/2 cup plant-based milk, plain and unsweetened
1/2 teaspoon pink or grey salt
Ground black pepper, to taste
1/4 cup parsley, cilantro, or chives, chopped

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Directions

Preheat your oven to 400°F
Arrange the sweet potato wedges on a baking sheet and lightly brush them with avocado oil to ensure the seasoning adheres
Sprinkle the sweet potatoes with cumin, salt, and pepper
Lay the garlic bulb on its side and slice off a small portion of the top to expose the tips of the cloves, ensuring the base remains intact. Wrap the garlic in parchment paper, then in foil, sealing it well
Roast the sweet potatoes and garlic together for 40 minutes until the potatoes are tender
After roasting, prepare the cashew cream: Carefully unwrap the garlic from the foil and parchment paper. Once the garlic is cool enough to handle, remove the papery skin
In a food processor or blender, combine the roasted garlic, soaked cashews, plant-based milk, salt, and pepper. Blend until smooth
Serve the cashew cream drizzled over the roasted sweet potatoes or on the side as a dip, based on your preference
Garnish with chopped parsley or your choice of fresh herbs