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The trick to making great roasted sweet potatoes without oil is to steam them before you put them in the oven. This precooking step makes the wedges tender, not chewy.
By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (11)
Thank you for this method of preparing sweet potatoes/yams. They are quite delicious. In fact, I have dispensed with any seasonings at all and find them so tasty and very satisfying. The roasting brings out all the natural sugars and the delicate flavors are enhanced. I now prepare acorn and other winter squashes this way too.
Made these, did like them, but think they need a dip… any suggestions
I liked this recipe as it seemed easy to make. I had trouble peeling & cutting my sweet potatoes; is this normal? The spices were very potent in smell and taste and I used a lot of dip. Will make these again with just salt and turmeric.
Delicious. Nice texture and simple to make.
How can we adapt this recipe to use an air fryer?
There may be a mistake in this recipe. It says that it makes 12 wedges however we are instructed to “cut lengthwise into 6 wedges.” No more cutting is mentioned.
2 potatos cut into 6 wedges each makes 12. I can’t wait to try these!
Sounds like a great recipe.
I like making that in convection mode
Can diabetic have this dish ?
Yes. Of course
Sweet potatoes are a very good source of vitamins for diabetics and tast great. Don’t smother them in any fat laden or sugary dressing or you ruin the goodness.