Loaded Sweet Potato Wedges - Cocos Organic

Loaded Sweet Potato Wedges

Preheat the oven to 200C / 200 fan

Top tip: to get crispier wedges. Soak the peeled sweet potatoes in a bowl of iced water for 30 minutes beforehand then drain and pat dry with kitchen paper

Add potatoes to a mixing bowl

Mix the chickpea flour, nutritional yeast, spices, salt and pepper in a bowl. Sprinkle over wedges, drizzle with olive oil and toss well

Place on baking tray in a single layer. Bake for about 30 – 35 minutes until tender, turning once

Add salsa ingredients to a clean mixing bowl and toss to combine

Mix dressing ingredients together in a small bowl

Top sweet potato wedges with salsa and garlic coconut yog dressing.


Sweet Potato Wedges
3 large, sweet potatoes (750g), peeled and cut into wedges

1 tbsp chickpea flour

1 tbsp nutritional yeast

1 tsp smoked paprika

1/2 tsp ground coriander

Salt and pepper to taste

2 – 3 tbsp extra virgin olive oil


Sweetcorn + chickpea salsa
1 x small tin unsalted sweetcorn, drained (196g tin)

1 (400g) tin chickpeas, drained + rinsed

1/2 red pepper (70g), diced small

1/2 small red onion, finely diced

8 cherry tomatoes (70g), diced small

handful fresh coriander, chopped (15g)

small handful parsley, chopped (10g)

Pinch of salt

Juice of 1 lime

1 tbsp extra virgin olive oil


Garlic coconut yoghurt dressing
100g Cocos Organic Natural coconut milk yog

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 small garlic clove, minced

Pinch of salt

1 tbsp fresh coriander, chopped