Crispy Maple Tahini Sweet Potato Wedges are actually crispy even though they’re roasted in the oven! These sweet potato wedges are drizzled with a Maple Miso Tahini sauce and topped with toasted sesame seeds.
| Paleo + gluten free + dairy free + vegan |
I’m about to give you 5 good reasons to make these Crispy Tahini Sweet Potato Wedges right. freaking. now!
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- they’re actually actually crispy! No wimpy floppy taters here!
- they’re loaded with health benefits. To name a few: beta carotene, healthy fats, potassium, and gut-healing miso
- they make an effortless crazy good side dish or snack
- they’re a BOMB mix of savory & sweet
- that drizzle though!
The truth is: I have more reasons why you should make these than just those listed above.
Not only are sweet potatoes my favorite food (see here, here, and here!), but I loveeeeee the combination of organic pure maple syrup, mild yellow miso and tahini here! If you have a jar of tahini hanging out in your cupboard and some miso in your fridge, I’d have to recommend
- Vegan Tahini Caramel Ice Cream
- Mediterranean Stuffed Sweet Potatoes with Tahini Sauce
- Tahini Banana Cake with Chocolate Buttercream
- Paleo Miso Ramen Noodle Bowls
- Miso Honey Glazed Salmon
- Miso Peanut Chicken Stir Fry
I make roasted sweet potatoes all the time. Literally, all the time. I love a good roasted sweet potato drizzled with almond butter as a bedtime snack, so you bet I’m a pro at roasting them. But fries and wedges? Somehow those always felt a little sad. So I went on a mission to get some really crispy wedges for you (and for me)!
What you need to know about Crispy Tahini Sweet Potato Wedges:
1. Cut your wedges relatively thin. Thinner fries crisp up better. I love wedges because they’ve got a little crunch on the outside, yet are still soft and tender on the inside.
2. Tapioca starch helps the crispiness. I’ve seen recipes that call for cornstarch or arrowroot powder, though cornstarch technically isn’t Paleo and I didn’t have any arrowroot on hand. Tapioca flour seemed to work just fine for me. If you tolerate corn well, feel free to use non-GMO cornstarch or arrowroot powder. You’ll want to coat your wedges before drizzling them with olive oil.
3. Don’t overcrowd the pan! Actually, I recommend using two baking trays! You want each wedge to have its own little personal space, so give ’em some room to breathe.
Sweet potatoes are one of the few Paleo starchy tubers. I just so happen to absolutely love them; I could eat them for every single meal day after day and never get tired of them! Sooo it’s a good thing they’re good for you!
These Crispy Maple Tahini Sweet Potato Wedges pack a nutritional punch.
Sweet potatoes are rich in beta-carotene, a precursor to Vitamin A. It’s important to know that beta-carotene is not as bioavailable as Vitamin A from organ meats, so if your gut isn’t functioning properly, you might not be converting beta-carotene the way you need to. BUT! If your gut is healthy, these are a great way to get a Vitamin A boost! Sweet potatoes are also rich in antioxidants, fiber, Vitamin C, and potassium. Much of America is deficient in potassium, and it turns out that one medium sweet potato contains about 540 mg of potassium.
Miso is a popular Asian condiment made from fermented soybeans. You’ve probably eaten it in “clear soup” served at Hibachi restaurants! This fermentable fiber is healthy and healing for the gut because it acts as a prebiotic. Prebiotics encourage the growth of probiotics and healthy gut bacteria. So it’s literally food for your gut bacteria! We know that the gut is the key to optimal health, and that a proper balance of good gut bacteria aids in proper digestion, improves the immune system, and reduces systemic inflammation. Other prebiotic foods include kefir, full-fat grass-fed yogurt, sauerkraut, and kimchi.
Tahini is made from sesame seeds, much like you’d make peanut butter from peanuts. Sesame seeds are high in healthy fats and protein, and may help regulate blood pressure and cholesterol. This one is my favorite.
So once you bake up these Crispy Tahini Sweet Potato Wedges, you can serve them as a side dish or a snack! Feel free to drizzle the Maple Tahini over the fries, or just dunk them in it. Of course, I recommend sprinkling some toasted sesame seeds and cilantro on top to really round things out!
Even though this recipe is simple, it’s perfect with just about anything.
How do you take your potatoes? I’m totally loving this whole sweet, savory, salty thing!
Follow along on Instagram and tag me @well_fedsoul if you make these!
Pin these Crispy Maple Tahini Sweet Potato Wedges for later!
These oven-roasted sweet potato wedges are actually crispy and served with a maple miso tahini drizzle! They're so addicting! The perfect side dish or snack.
- 2 lbs. sweet potato, scrubbed, cut into wedges or fry shapes
- 1 Tbsp. tapioca flour
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. well-stirred tahini
- 2 Tbsp. pure maple syrup
- 1 Tbsp. yellow miso paste, optional
- 1-2 Tbsp. water, as needed to thin
- 1 Tbsp. toasted sesame seeds
- 1/2 c. fresh cilantro, minced, for serving
Preheat the oven to 425 F and line 2 baking trays with parchment paper.
Cut the sweet potatoes into fry shapes or wedges and place into a bowl. Sprinkle the tapioca flour on top and toss to coat evenly. Drizzle with olive oil and toss again to coat. Place the sweet potatoes in a single layer onto the prepared baking pans, making sure to leave adequate room between them.
Bake at 425 F for 12-15 minutes; flip, and continue to roast another 15-20 minutes or until golden brown and crisp. Remove and season with salt and pepper.
To make the maple tahini sauce, add the tahini, maple, and miso to a small bowl. Season with salt. Add 1-2 Tbsp. water as needed to thin the sauce.
Serve the wedges with maple tahini sauce, toasted sesame seeds, and fresh minced cilantro.
Nutrition information per serving:
Calories: 170 Protein: 3g Carbs: 28g Fat: 6g Fiber: 4g