CHARRED SWEET POTATO WEDGES WITH CUMIN AND SALT
The Charred Sweet Potato Wedges With Cumin And Salt are a deliciously simple way to turn everyday vegetables into a standout dish. The thick wedges of sweet potato are lightly coated in olive oil, seasoned with ground cumin, sea salt and a touch of freshly cracked black pepper, then roasted or grilled at high heat until caramelised at the edges. The result is crisp and golden exteriors with tender and fluffy centres that deliver a perfect balance of natural sweetness and earthy spice. These wedges are ready in under thirty minutes and versatile as they are flavourful. They shine as a quick weeknight side, a smoky addition to summer barbecues or a wholesome snack when paired with dips like hummus or yoghurt. These charred Sweet Potato Wedges With Cumin And Salt are naturally vegan and gluten-free, which proves that a handful of simple ingredients can create bold and satisfying flavours.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Barbecue / Grill
OCCASION/HOLIDAY
Casual Dinner, Picnic, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Healthy, Kid Friendly
DISH TYPE
Snack
INGREDIENTS
- 100 grams | 3.53 ounces | ½ medium sweet potato, cut into wedges
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 0.58 grams | 0.02 ounces | ¼ teaspoon ground cumin
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 129 kilocalories
- Fat: 4.7 grams
- Saturated Fat: 0.6 grams
- Carbohydrate: 20.6 grams
- Sugar: 4.2 grams
- Fibre: 3.2 grams
- Sodium: 645 milligrams
- Protein: 1.6 grams
- Calcium: 30 milligrams
- Potassium: 347 milligrams
- Iron: 1.0 milligrams
PREPARATION
These steps are followed for the preparation of Charred Sweet Potato Wedges With Cumin And Salt:
- Preheat And Preparation: Preheat the oven to 220 ° Celsius. Line a baking tray with parchment paper or lightly grease it to prevent sticking.
- Cut The Wedges: Slice the sweet potato into eight even wedges, each about 1.5 centimetres thick, to ensure uniform cooking.
- Season Evenly: In a bowl, toss the wedges with 1 teaspoon olive oil, ¼ teaspoon ground cumin, a pinch of sea salt and a pinch of black pepper until each wedge is lightly coated.
- Arrange On Tray: Spread the wedges in a single layer on the prepared tray, leaving space between pieces for air circulation and crisping.
- Roast To Char: Bake for 12 minutes, then flip each wedge using tongs or a spatula. Continue roasting for another 10 to 12 minutes or until edges are golden‑brown with charred spots and centres are tender.
- Rest Briefly: Remove from the oven and let the wedges rest for two minutes to firm up and allow residual heat to finish cooking the interiors.
- Serve Hot: Transfer to a warm plate and, if desired, sprinkle with extra sea salt or chopped herbs before serving.
PREPARATION TIME
5 minutes
COOKING TIME
24 minutes
TIPS
Here are some helpful tips for Charred Sweet Potato Wedges With Cumin And Salt:
- Even Sizing: Cut wedges into uniform thickness so they roast at the same rate.
- Pat Dry: Wipe sweet potato slices with kitchen paper to remove moisture and help them crisp.
- High Heat: Roast at a hot temperature to achieve caramelisation and char while keeping the interior soft.
- Space Out: Don’t overcrowd the tray because overcrowding steams rather than crisps the wedges.
- Season After Roasting: Add a final pinch of sea salt once out of the oven to enhance flavour without drawing out moisture during cooking.
VARIATIONS
- Spicy Kick: Add ⅛ teaspoon chilli powder or smoked paprika to the seasoning mix for heat.
- Herb Infusion: Stir in ½ teaspoon chopped fresh rosemary or thyme before roasting for an aromatic twist.
- Garlic Lovers: Toss wedges with ¼ teaspoon garlic powder or minced fresh garlic for savoury depth.
- Sweet And Savoury: Drizzle ½ teaspoon maple syrup or honey over wedges in the last two minutes of roasting for a glazed finish.
- Dip Combo: Serve with vegan aioli, tzatziki or guacamole to complement the smoky spice.
PREPPING AND STORAGE
- Refrigerator: Store cooled wedges in an airtight container for up to two days. Reheat in a 200 °Celsius oven for 5 minutes to restore crispness.
- Freezer: Freeze roasted wedges in a single layer on a tray until firm and then transfer to a freezer bag for up to one month. Reheat directly from frozen at 200 ° Celsius for 8 to 10 minutes.
