Crispy oven roasted sweet potato wedges with a creamy, vegan peanut dipping sauce make a perfect, flavorful appetizer or side. Sweet, savory, sour, spicy and crunchy, this combination is a delicious explosion of flavors and textures.
Carefully cut sweet potatoes in half lengthwise. Place the potatoes cut side down on a cutting board and carefully slice into ⅓ inch thick wedges.
Add sweet potato wedges to a large bowl filled with cold water and soak for 45 minutes in the refrigerator.
While the sweet potatoes are soaking, make the sauce. Add peanut butter, coconut cream, lime juice, garlic, ginger, harissa, honey and a pinch of salt to a food processor or high speed blender and blend until smooth. Taste and add more salt to taste. If you want a thinner sauce, add water 1 tablespoon at a time. Set aside and allow the flavors to meld.
Drain the potatoes and gently press with a clean dish towel to remove excess moisture. Place on a wire rack to dry completely.
Once the potatoes are fully dry, preheat the oven to 425 degrees and place a baking sheet in the oven to preheat.
In a large bowl or zip top bag, add the dry sweet potato wedges and cornstarch and toss until well combined. Shake away any excess. Add avocado oil to potatoes and cornstarch and toss again until thoroughly coated.
Carefully remove preheated baking sheet from oven and add sweet potato wedges, leaving at least an inch of space between each piece. You may need two baking sheets.
Bake at 425 for 15 minutes. Flip each wedge, rotate the pan and bake for an additional 15 minutes. Turn off the oven, open the door and leave it ajar for another 10-15 minutes, allowing the sweet potato wedges to crisp.
Chop together cilantro leaves and peanuts for garnish.
Arrange sweet potato wedges on a platter with dipping sauce. Season potato wedges to taste with salt and sprinkle peanut and cilantro garnish all over. Serve immediately.