Tandoori Roasted Sweet Potato Wedges With Raita – Vegan

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Average Rating: 5 | Rated By: 1 users

Tandoori roasted sweet potato wedges with raita are beyond addicting. They are roasted with Indian spices, so there is plenty of flavours are soft on the inside and crispy on the outside. You have probably guessed by now that these sweet potato wedges are easy and as an added bonus healthy. Serving the wedges with raita takes them from simple to amazing. Raita is an Indian side dish of yogurt containing chopped cucumber, mint or cilantro and spices. The cooling savoury yogurt is just what these tandoori sweet potato wedges need. I find that baked sweet potatoes have a lot more flavour than fried, plus you don’t have that extra unwanted oil. I am so excited to share this simple, delicious recipe with you, especially this time of year because finger food is very popular during football season and baseball playoffs. Best part, they are eaten with your hands, so no extra dishes just plenty of napkins. This is my favourite roasted sweet potato recipe! 

Ingredients

  • 3 medium sweet potatoes, halved and cut into equal sized wedges
  • 2 Tbsp. Melted coconut oil
  • 1/2 tsp. GF ground cumin
  • 1/2 tsp. GF ground coriander
  • 1/2 tsp. GF garam masala
  • 1/2 tsp. GF garlic powder
  • 1/2 tsp. GF ground ginger
  • 1/4 tsp. GF Paprika
  • 1/4 tsp. GF turmeric powder
  • 1/4 tsp. GF ground cinnamon
  • 1/4 tsp. GF black pepper
  • 1/8 tsp. GF nutmeg
  • 1 tsp. Pure sea salt
  • GF Cayenne pepper to taste (I used 1/4 tsp.), optional
  • RAITA
  • 3/4 cup plain yogurt (use vegan yogurt if following vegan diet)
  • 3/4 cup grated seeded cucumber (I small cucumber)
  • 2 Tbsp. Chopped fresh mint or cilantro
  • 1 garlic clove, minced (optional)
  • 1/4 tsp. GF ground coriander
  • 1/8 tsp. GF ground cumin
  • 1/4 tsp. Pure sea salt
  • Please note; not all spices are gluten-free. For GF spices check out our online store
  • Instructions

  • Preheat oven to 450 F and line a large rimmed baking sheet or two small ones with parchment paper.
  • In a small bowl mix the spices
  • Place sweet potato wedges in a large bowl and toss with melted coconut oil. Sprinkle with the spice mix and toss until the wedges are well coated
  • Scatter the sweet potatoes on the prepared baking sheets without touching. It is important not to overcrowd the baking sheet, or the fries will steam instead of crisp up
  • Bake for 22 - 25 minutes until browned and crispy
  • For the raita; In a medium bowl mix the ingredients, cover and chill until ready to serve


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