Roasted Sweet Potato Wedges with Pea Smash

Roasted Sweet Potato Wedges with Pea Smash

  • Servings: 4
  • Difficulty: easy
  • Print


    For the Potato Wedges:
  • 1-2 large sweet potatoes, cut lengthways into long wedges
  • 1-2 tbsp olive oil for basting
  • 3 tbsp Rawmesan (see below for recipe)
  • For the Pea Smash:
  • 125g frozen peas
  • 1/2 avocado
  • juice of 1/2 lemon
  • 1/4 fresh chilli, sliced OR a pinch of chilli flakes
  • salt & pepper to taste
  • Rawmesan (makes 150g jar):
  • 60g almond flour
  • 60g unsalted hazelnuts (or buy toasted if you prefer)
  • 1 tbsp salt
  • Add Ins:
  • pinch of chilli flakes for the daring spice lovers
  • 1 tsp nutritional yeast for the fully fledged vegans


  1. Preheat oven to 200ÂșC.
  2. Make the Rawmesan by pre-toasting the hazelnuts if not already pre-toasted, then crush in a pestle & mortar or whizz in a food processor or coffee grinder until you get a chunky consistency. Then simply mix the rest of the ingredients together and store in an airtight jar.
  3. Baste the sweet potato wedges with olive oil.
  4. Sprinkle Rawmesan over sweet potato wedges, to form a crust.
  5. Put in oven for 30 mins until soft inside and crispy on the outside.
  6. For the pea smash, put all ingredients in a food processor or blender and gently pulse until well mixed but still with some chunky bits.
  7. Serve up the sweet potato wedges with the pea smash in a bowl for dipping.

Leave a Reply

Your email address will not be published. Required fields are marked *