Spiced Sweet Potato Wedges with Chive Cream

Spiced Sweet Potato Wedges with Chive Cream from Pretty Simple Cooking

Sweet Potato Wedges from A Couple Cooks' Pretty Simple Cooking.


For the Potatoes

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon allspice

1 teaspoon kosher salt

2 1/2 pounds small to medium sweet potatoes

2 tablespoons extra-virgin oil oil

For the Chive Cream

1 small handful chives

1 cup sour cream or crème fraîche

1/4 teaspoon kosher salt


  • Preheat the oven to 450˚F.
  • Roast the potatoes: in a small bowl, mix the garlic powder, oregano, allspice, and kosher salt.
  • Wash the sweet potatoes, keeping the skins on. Slice each potato in half crosswise and then half again lengthwise. Place each piece cut-side down and slice it into 3 wedges, for a total of 12 wedges per potato. In a large bowl, mix the potatoes with the spice mix and olive oil.
  • Line a baking sheet with parchment paper or a silicone mat, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes, until tender and starting to become crisp and browned (no need to stir).
  • Make the chive cream: thinly slice the chives and mix them with the sour cream and kosher salt. Taste and add additional salt if desired.
  • Serve the wedges warm from the oven, along with the chive cream.


Tips + Tricks: They recommend using cashew cream for keeping this vegan (in place of the sour cream). I also only had yogurt on hand and used it strained in place of the sour cream.

Ingredients: Sweet potatoes, sour cream, chives

Link: Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.