Tandoori Roasted Sweet Potato Wedges With Raita – Vegan

Published: October 16, 2018 | By: Kristina Stosek

Prep Time 10 Minutes

Difficulty Beginner

Cook Time 25 Minutes

Serves 6

Tandoori Roasted Sweet Potato Wedges With Raita – Vegan

Average Rating: 5 | Rated By: 5 users

Tandoori roasted sweet potato wedges with raita are beyond addicting. They are roasted with Indian spices, so there is plenty of flavours. The sweet potato wedges are soft on the inside and crispy on the outside. And, you have probably guessed it by now, these sweet potato wedges are easy to make and, as a bonus, healthy. Serving the sweet potato wedges with raita takes them from simple sweet potatoes to an addictively delicious healthy snack.

What is raita?

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, tandoori roasted sweet potato wedges with raita recipe with you, especially this time of year because finger food is always popular during football season and baseball playoffs.

The best part, the sweet potato wedges are eaten with your hands, so no extra dishes, just plenty of napkins. Tandoori Roasted Sweet Potato Wedges With Raita are healthier than your typical fries and are always a big hit at our house. For more Indian inspired meals, check out our complete selection of gluten-free Indian recipes. Enjoy!

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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

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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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