Sides, Vegan, Vegetarian

Fully Loaded Sweet Potato Wedges

Cooking method:

  • Prep Time: 2 mins
  • Total time: 50 mins
  • Skill Easy
  • Serves 4 people

Fully Loaded Sweet Potato Wedges

These fully loaded wedges are a vegan delight. The sweetness of the crispy potatoes paired with the zingy spice of the salsa and creamy guacamole makes for an irresistible combination that’s perfect for sharing

Utensils required

Recipe tags


  • 1kg sweet potatoes
  • 1 tsp chipotle chilli flakes
  • 1 tbsp paprika
  • 2 tbsp cornflour
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 400g chopped tomatoes
  • Half medium red onion
  • 2 green chillies (seeds removed)
  • 4 limes
  • 1 clove garlic, skin removed
  • 2 ripe avocadoes
  • 100g coriander
  • 210g tin red kidney beans
  • 100ml coconut yogurt
  • 75g vegan cheese, grated
  • To taste sea salt

Cooking mode

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  • Step 1

    Preheat the oven to 220. Wash the sweet potatoes and dry them with a paper towel then cut them into large wedges. Toss the wedges in a bowl with the paprika, cornflour, chilli flakes, salt and oil so they are fully coated then arrange them on a baking tray skin side down and put in the oven for 40 minutes. Turn the wedges halfway through cooking

  • Step 2

    To make the salsa, put the tinned tomatoes, half of the red onion, 1 green chilli, garlic, juice of 1 lime and 35g coriander (stalks and all) into the blending cup and blend until smooth. Once it’s ready, pop it in a bowl and put it in the fridge to chill

  • Step 3

    Drain and rinse the kidney beans and put them on a baking tray with a drizzle of oil, a pinch of salt and pepper and the cumin seeds. Toss it all together so the beans are coated in the oil and put the tray in the oven for the last 10 minutes with the sweet potatoes until the skins have burst and are crispy

  • Step 4

    Make your guacamole by adding the rest of the onion, half a chilli, the juice of one lime and 35g coriander to the blender and pulse until its finely chopped. Add the avocado and pulse a few times, or blend if you prefer your guacamole to be smooth. Taste and add more salt or lime juice if you feel it needs it. Put your finished guacamole in a bowl ready for dipping

  • Step 5

    Mix the coconut yoghurt with the juice of a lime. This is your cooling lime cream

  • Step 6

    When the wedges are cooked and crispy, arrange them onto a serving dish and sprinkle over the cheese. Turn off the oven and put the dish in the oven for a couple of minutes to melt the cheese

  • Step 7

    Garnish your spicy sweet potato wedges with the popped kidney beans, the reminder of the coriander leaves, a generous dollop of guac, lime cream, some lime wedges and as many, or as little, chillies as you dare! Serve the salsa and remaining guacamole on the side for dipping