Spicy Thai Sweet Potato Wedges

· red cabbage, mint, mango & turmeric dip ·

January 22, 2016 41 Comments

Spicy Thai Sweet Potato Wedges

I vividly remember the first time I ever walked into an Asian supermarket. It was many years back, when a local T&T first opened, and there were so many funny feelings… all sorts of giddy kid-in-a-candy-store type stuff mixed with the complete overwhelm of not being able to recognize 80% of the things being sold. I was so curious and wanted everything unfamiliar, but had no clue about where to begin figuring out what to do with it all. I’m not sure if I walked away with anything but a belly full of dumpling samples on that first day, but I’ve been slowly exploring ever since.

Fast forward to last weekend. I’m a pro at navigating the ol’ Asian supermarket these days and I ventured out to stock up on some of my hard-to-find favourites. Their produce section is THE BEST! I decided to try a new-to-me purple sweet potato. PURPLE sweet potato, people! Am I the only one with a purple veg obsession?

Spicy Thai Sweet Potato Wedges

Whether you’re into the whole purple veg thing or not, I urge you to try these gorgeous sweet spuds if you can find them. There’s no better way to get to know a sweet potato than to roast it, IMO, so in the oven it went, right next to the common orange kind. The flesh is drier and tastes a little more chestnut-y…super delicious! And I actually loved having them side by side, just for the variety and beautiful colours.

The toppings are a mish-mash of ingredients that I love and had on hand. There are so many ways in which you can take this recipe, so it’s really the idea and a much-needed January colour burst that I’m going for here. Swap the mint for some cilantro or thai basil, cashews for peanuts, or the purple cabbage for some green, savoy, or nappa. Crispy shallots would be make a pretty great topping as well!

Spicy Thai Sweet Potato Wedges

Spicy Thai Sweet Potato Wedges

Happy new year btw!! I know it’s been a few weeks already, but every Friday in 2016 has felt like Monday was just yesterday and WHOA…I hadn’t posted in almost a month. Mr.Rebel (my camera) finally saw some sun this week…YEAH!…and I’m super excited about a few fun collaborations that I’m doing with fellow bloggers and brands over the next couple of months! Winter is kinda tough inspiration-wise for me…the garden being under a foot of snow and all (or more like an inch this year), but I love winter food and feel so totally lucky to have it all available around the corner….so yeah…I’ll stop rambling now. Happy 2016 :)

Spicy Thai Sweet Potato Wedges

Spicy Thai Sweet Potato Wedges

Serving Size: 2

Spicy Thai Sweet Potato Wedges

Ingredients

    Spicy Sweet Potato Wedges
  • 1.5 - 2 lbs of mixed sweet potatoes (I used purple and orange), cut into wedges
  • 1 Tbsp. coconut oil
  • 1 large clove of garlic, chopped
  • sambal oelek, or your favourite savoury chili paste, to taste (see notes)
  • salt, to taste
  • Toppings
  • 1 cup of packed shredded purple cabbage
  • 1/4 cup of chopped toasted cashews
  • torn or roughly chopped mint leaves
  • thinly sliced chilis
  • 1 lime
  • Mango Dipping Sauce
  • 1 small shallot, roughly chopped
  • 1 small ripe mango (I like ataulfo mangoes for this), peeled and sliced.
  • 1/2 a cup of coconut milk
  • juice of one juicy lime
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. salt

Instructions

  1. Preheat the oven to 400°F.
  2. Melt the coconut oil in a small skillet over low-medium heat.
  3. Add the garlic and sauté for a minute or two until very fragrant.
  4. Add a few tablespoons of the chili paste (see note) and keep sautéing until everything is well incorporated and smells amazing.
  5. Toss the mixture with the sweet potato wedges and season with salt, to taste (amount will depend on how much salt is in your chili paste - I had to add a few pinches with the sambal oelek).
  6. Roast for about 30 minutes, until the potatoes are fully cooked (pierce with a knife to test), starting to brown on the bottom, and there are burnt garlic bits on the surface.
  7. While the potatoes are roasting prep the toppings and make the mango dipping sauce. Combine all the dipping sauce ingredients in a food processor or high speed blender and process until really smooth. Add some more coconut milk and/or water, if needed, to adjust the consistency. It took a couple of minutes at super high speed in my blender. Taste and adjust with salt and/or lime juice. Refrigerate until ready to use.
  8. Massage the shredded cabbage with a pinch of salt and the juice of half a lime. Set aside and slice the remaining half of the lime into wedges.
  9. When the potatoes are ready, top them with the cabbage and remaining toppings right away and serve hot with the lime wedges and mango dipping sauce on the side.

Notes

Chili pastes totally vary in heat, salinity, and flavour! Use your favourite, or whatever you have on hand and adjust the amount to achieve the desired heat. I used about 2 Tbsp. of sambal oelek (pretty mild) for 1.5 lbs of sweet potatoes.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://fromthelandweliveon.com/spicy-thai-sweet-potato-wedges/

41 Comments

  1. Reply

    Julia (@Imagelicious)

    January 22, 2016

    Mango dipping sauce!!! Woah! That sounds super yummy! I know what you mean by T&T. I live right by one and I love going there, but quite often I feel lost and end up having lunch there by just sampling all of their deliciousness. I’ve never tried purple sweet potatoes, but your description inspired me to try it. The toppings looks bright and fresh and flavourful. And you photos are gorgeous (as always).

    • Reply

      Sofia

      January 22, 2016

      Thanks, Julia! You’re so lucky to live by T&T…it’s a bit of a trek for me these days but still so worth it. I know what you mean about the lunch and I also like their cheap pre-made sushi selection if the samples don’t fill me up.

  2. Reply

    janet @ the taste space

    January 22, 2016

    I love purple sweet potatoes, too! I remember when I first discovered T&T and other Asian grocers and I had a master plan to try one new-to-me veg each week. It didn’t last very long but I am definitely more comfortable in there. I have yet to master all the different greens, though.

    Also, not sure if it is closer for you, but I love Sunny Supermarket, one of which is next to the Science Center. I love stocking up on the cheap dry beans and random veggies. :)

    • Reply

      Sofia

      January 22, 2016

      I love Asian greens – definitely a long way to go before I sample them all but it’s so nice to always have something new to try. Haven’t been to Sunny, it’s a little far, but I’ll keep it in mind if I’m in the area! Thanks, Janet :)

  3. Reply

    Sean Bromilow

    January 22, 2016

    Stunning… the colours, the flavours… just beautiful. Everything about this just screams “eat me, I’m delicious AND healthy!” I’m glad I found your site. Thanks so much! I can’t wait to keep following along with your posts.

    • Reply

      Sofia

      January 22, 2016

      Thanks so much, Sean! Looking forward to more Japanese pantry staples on your site…wish I had that as a resource in the early days of my Asian ingredient adventures, but I love how many years later there’s still always something new to try!

  4. Reply

    Julia

    January 22, 2016

    What a wonderful blend of flavours! Must try it all!!

  5. Reply

    Lily @GastroSenses

    January 22, 2016

    Hehe I’m totally with you on dumplings at T&T. Either that or sushi. Everything else seems “different” :)) I have a bag of frozen sweet potato fries in the freezer and that mango sauce looks just right and need to happen in my life like today!

    • Reply

      Sofia

      January 23, 2016

      Thanks, Lily! Hope you like it! I’ve never tried the frozen sweet potatoes…do they cook the same way as when they’re fresh?

      • Reply

        Lily @GastroSenses

        January 25, 2016

        Yes, we got a bag from Costco and it already comes pre-seasoned and “pre-starched”. We like it.

  6. Reply

    MB @ Bourbon and Brown Sugar

    January 22, 2016

    Oh my goodness… this dish is gorgeous – and you’ve totally inspired me to take a field trip to our local Asian supermarket (that is, after the snow stops falling!) Happy New Year to you :)

    • Reply

      Sofia

      January 23, 2016

      Thanks, MB! Happy New Year to you too :) Stay warm!

  7. Reply

    Claudia | The Brick Kitchen

    January 22, 2016

    YUM this is so vibrant and healthy! Love the sound of that mango dipping sauce (with coconut too?! sounds amazing!), and will have to hunt down the purple sweet potatoes next time I’m at the asian markets. Gorgeous photos too :)

  8. Reply

    Bridget Oland

    January 23, 2016

    This is so gorgeous. Not sure I can get the purple sweet potatoes this time of year in my neck of the woods but even without them this would be beautiful and so delicious.

    • Reply

      Sofia

      January 23, 2016

      Oh totally! The orange ones are delicious as well :) Thanks, Bridget.

  9. Reply

    Jodi

    January 24, 2016

    That sauce! My goodness, Sofia – this is a glorious bowl of colors and flavors. I feel lucky enough to have a very well stocked asian supermarket not too far down the street, going to have to keep my eyes peeled for those beauty purple spuds! Hope you had a great winter weekend x

    • Reply

      Sofia

      January 25, 2016

      Thanks, Jodi :) you too!

  10. Reply

    Brianne

    January 25, 2016

    Our nearest Asian grocery store is an hour away, but hour-long drives are totally normal where I live, so I visit surprisingly often. These potato wedges sound delicious, and I really dig that sauce! I’ll have to try this :)

    • Reply

      Sofia

      January 25, 2016

      Thanks, Brianne :) Mine’s kinda far too now since I moved but it’s worth it!

  11. Reply

    Samantha

    January 26, 2016

    Yum! Love this, sounds perfectly delicious!

    Thanks for sharing,

    Sam xx

    • Reply

      Sofia

      January 27, 2016

      Thanks so much for visiting, Sam :)

  12. Reply

    valentina | sweet kabocha

    January 29, 2016

    Sounds delicious!!!

    • Reply

      Sofia

      January 31, 2016

      Thanks, Valentina :)

  13. Reply

    Emma

    February 2, 2016

    Hey Sofia-

    This was my first time seeing your blog (through food gawker. I fell in love with this recipe at first glance. Made it last night and it was a super hit. All of my roommates gobbled it up. It was beautiful to look at and beautiful to eat. Thanks so much for sharing this! It’s already been emailed a few times ;-). Greetings from Switzerland!

    • Reply

      Sofia

      February 2, 2016

      So glad to hear that you and your roommates enjoyed it! Yay!! Totally makes my day to read about people making things. Thank you for sharing!

  14. Reply

    Birgit

    February 5, 2016

    This is the nicest recipe I’ve tried in a long time! Delicious. And those wonderful colors. Looking forward to eating it again tomorrow.

    • Reply

      Sofia

      February 7, 2016

      Hi Birgit! Thanks so much for your wonderful feedback :) Glad you liked it!!

  15. Reply

    Sarah | Well and Full

    February 12, 2016

    Ooooh this looks so good! I bet the spiciness of the chili pasta tastes perfect with the sweet potatoes!

    • Reply

      Sofia

      February 12, 2016

      Yes!! Sweet + Spicy is the best. Thank you, Sarah <3

  16. Reply

    Lisa @ Healthy Nibbles & Bits

    February 15, 2016

    These fries are absolutely beautiful! LOVE that you mixed in the purple yam wedges. Definitely trying this soon, Sofia! I’m so glad I stumbled upon your blog from Gena!

    • Reply

      Sofia

      February 16, 2016

      Thanks so much, Lisa! Let me know how the wedges turn out if you get a chance to try them :)

  17. Reply

    TRINA

    February 26, 2016

    This was incredible. It tasted just as good as imagined. I’ll definitely be making this again.

    • Reply

      Sofia

      February 27, 2016

      Oh I’m so glad you liked it, Trina!! Thanks so much for coming back and letting me know :)

  18. Reply

    Kim

    August 24, 2016

    Could you use canned mango?

    • Reply

      Sofia

      August 30, 2016

      Hi Kim, I haven’t tried, but since you blend it up anyway, I don’t see why not…just make sure to drain any syrup or liquid. Let me know how it turns out!

LEAVE A COMMENT