Roasted Sweet Potato Wedges with Garlic Cashew Dip
Crispy-edged sweet potato wedges seasoned with cumin, salt, and pepper, roasted alongside a whole garlic bulb. The roasted garlic is blended with soaked cashews and plant-based milk into a creamy dip, finished with fresh herbs. Ready in under an hour.
Ingredients
- 2 large sweet potatoes, scrubbed and sliced into 4-inch long and 1-inch thick wedges
- 2 tablespoon avocado oil
- ¼ teaspoon pink or grey salt, for sweet potatoes
- ¼ teaspoon ground black pepper, for sweet potatoes
- ¾ teaspoon cumin
- 1 small garlic bulb, intact
- 1 cup raw cashews, soaked in water for 4-6 hours, then drained
- ½ cup plant-based milk, plain and unsweetenedcoconut milk (lite)1:1neutral liquid
creates richer dip
- ½ teaspoon pink or grey salt, for dip
- ground black pepper, to taste(optional)
- ¼ cup parsley, cilantro, or chives, choppedfresh dill1:1fresh herbs
herbaceous finish
Instructions
- 1
Preheat oven to 400°F.
- 2
Arrange sweet potato wedges on a baking sheet and brush lightly with avocado oil.
- 3
Sprinkle wedges with cumin, salt, and pepper.
- 4
Slice the top off the garlic bulb to expose clove tips, keeping base intact. Wrap bulb in parchment paper, then foil, sealing tightly.
- 5
Roast sweet potatoes and garlic together for 40 minutes until potatoes are tender.
- 6
Unwrap garlic and let cool until handleable. Remove papery skin.
- 7
In a food processor or blender, combine roasted garlic, soaked cashews, plant-based milk, salt, and pepper. Blend until smooth.
- 8
Serve cashew cream drizzled over roasted wedges or as a side dip.
- 9
Garnish with chopped parsley, cilantro, or chives.
Tips
Soak cashews for the full 4-6 hours to ensure a smooth, creamy dip.
Ensure garlic bulb is wrapped tightly to prevent drying during roasting.
Cool roasted garlic before blending to avoid damaging the processor.
Good to Know
Store roasted wedges in an airtight container in the refrigerator for up to 4 days. Store dip separately for up to 3 days; thin with additional plant-based milk when reheating if needed.
Soak cashews up to 12 hours ahead. Roast sweet potatoes and garlic up to 2 days in advance; store separately. Prepare dip up to 1 day ahead.
Serve warm or at room temperature. Drizzle dip over wedges or offer as a side for dipping.
Common Mistakes
Do not skip tightly wrapping garlic to prevent it from drying out during roasting.
Do not blend hot roasted garlic to avoid damaging the food processor or blender.
Substitutions
Dairy-Free Swaps
General Alternatives
creates richer dip