Crispy Sweet Potato Wedges Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 30 mins
2 lbs sweet potatoes, (around 3 large)
2 tbsp olive oil
2 tbsp maple syrup
1 tsp paprika
3 tbsp cornstarch
1 tsp salt, or to taste
1Slice each potato in half lengthways. Then, slice each half lengthways again, so that each potato turns into 8 wedges.
2Soak the potatoes in a bowl of water for an hour. Afterwards, drain, rinse well and pat dry thoroughly using a paper towel.
3Preheat the oven to 220 degrees C (425 F) and line a large baking tray with parchment paper.
4Transfer the wedges to a large mixing bowl, and also add olive oil, maple syrup, paprika and cornstarch. Stir together well, until the sweet potatoes are evenly coated in the cornstarch.
5Transfer the wedges to the baking tray, making sure not to overcrowd. Bake in the preheated oven for 15 minutes, then carefully remove the tray and use kitchen tongs to flip the wedges over. Place back in the oven and bake for a further 10-15 minutes, until crispy.
6Season with salt and fresh herbs, before serving with a dip of your choice, or as a side dish.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.