Loaded Sweet Potato Wedges

Mexican-Style Loaded Sweet Potato Wedges

SERVES 4 - 6

These wedges look beautifully abundant, and they taste amazing. Packed with delicious vegetables and garlicky tomato black beans, and topped off with fresh coconut yogurt dressing, there’s a lot of flavour in every bite.


For the Sweet Potato Wedges

  • 2 large or 3 medium sweet potatoes (650g/22oz)
  • 1½ tbsp (25ml) olive oil
  • 1 tsp ground cumin
  • Salt and pepper, to taste

For the Avocado-Tomato Salsa

  • 200g (7oz) cherry tomatoes
  • 1 avocado
  • 2 tbsp chopped fresh coriander
  • 2 tbsp lime juice
  • Salt and pepper, to taste

For the Black Beans

  • 1 tsp olive oil
  • 2 cloves garlic
  • 1 can black beans (drained: 240g/8oz)
  • ½ tsp ground cumin
  • ½ tsp hot smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp tomato purée
  • 1 tbsp (15ml) water

To serve

  • 60g (2.1 oz) coconut yoghurt
  • 2 tbsp lime juice
  • Fresh sweetcorn
  • Chopped sweet onion
  • Lime wedges
  • Chopped fresh coriander
  • Seeds or Dukkah
  • Chile flakes

To serve

  • 1
    Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with parchment paper.
  • 2
    Scrub the sweet potatoes and slice off the ends. Chop into wedges and add to the tray. Drizzle the potatoes with olive oil, then toss with the cumin, salt, and pepper. Bake for 35 minutes, or until tender and crisping at the edges. Toss the potatoes halfway through the cooking time.
  • 3
    To make the avocado-tomato salsa: Chop the tomatoes small, and peel, de-stone, and cube the avocado. Add the cilantro and lime juice to a small mixing bowl. Season with salt and pepper. Toss well and set side.
  • 4
    To make the black beans: Add the olive oil to a small saucepan or frying pan over medium heat and heat through. Add the garlic and fry for 1 to 2 minutes, until fragrant. Add the black beans, cumin, hot smoked paprika, salt, and pepper. Mix well for 1 minute before adding the tomato paste and water. Continue to mix well over medium heat for 5 minutes, gently mashing the beans with the spoon. Add a splash of water if it starts to stick.
  • 5
    To make the dressing: Stir together the yogurt and lime juice.
  • 6
    Serve on a large platter as shown here or use four or six individual plates. Start with the sweet potato wedges, then top with the black beans followed by the salsa, yogurt, and your chosen garnishes.
  • 7
    This is best eaten right away or store leftovers in individual containers (otherwise the wedges will soften too much) for 2 to 3 days.

Serving suggestions and variations:

Leftover black beans and salsa are delicious with crackers or on bread, too.

Recipe from Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press

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