Spicy Thai Sweet Potato Wedges

• Produce

  • 1 cup Cabbage, packed purple
  • 1 large clove Garlic
  • 1 Lime
  • 1 Lime, juice of juicy
  • 1 Mint, leaves
  • 1 Shallot, small
  • 1 1/2 lbs Sweet potatoes, mixed

• Canned Goods

  • 1 Chilis
  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 Salt
  • 1/4 tsp Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews, toasted

• Other

  • sambal oelek, or your favourite savoury chili paste, to taste (see notes

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Ingredients

• 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
• 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
• 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

Directions

• Preheat the oven to 400°F.
• Melt the coconut oil in a small skillet over low-medium heat.
• Add the garlic and sauté for a minute or two until very fragrant.
• Add a few tablespoons of the chili paste (see note) and keep sautéing until everything is well incorporated and smells amazing.
• 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).
• 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.
• 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.
• 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.
• 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.

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