OK, where my potato lovers at? These new wedges are on point, and if you’re saucy, like me, you’re going to be even more excited because the Enlightened Sauce drizzled on these is suuuuper tasty!
A couple of weeks ago, I attended the Leucadia Farmer’s Market for the first time since before the pandemic shut everything down. It had been at least four months, probably a little more because I really hadn’t been much since I started school either (I’m back in, did you know?! Our campus reopened June 30th!). It was definitely different, but I was glad to see some of the local vendors still out there, making things work.
While there, I picked up some Enlightened Sauce from Buddha Foods so I could play in the kitchen and see what I could come up with. It’d been a long time since I’d tried it and let me tell you, I totally forgot how good it was!
There are several things I’ve been putting this sauce on, but these Loaded Sweet Potato Wedges were so good (and so easy) that I just had a to share! When I’m at home I make these in the air fryer, and when I’m at the studio, I bake them in the oven. I’ve also tried these with different kinds of sweet potatoes and different kinds of microgreens. So far, every combo has been delicious!
When you make yours, I’d love to know what kinds of potatoes and greens you use. Also, let me know how much you looooove the Enlightened Sauce! Leave a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis!
Loaded Sweet Potato Wedges (Baked or Air-Fried)
Ingredients
- 2 medium *sweet potatoes (about 1 lb) rinsed, patted dry, and cut into wedges
- 3 Tbsp Buddha Enlightened Sauce
- 2/3 cup cooked black beans canned are fine so long as they are rinsed and drained
- 1 Tbsp roasted pepitas
- 1/2 large avocado sliced
- 2/3 cup microgreens
- drizzle olive oil or oil of choice
- sea salt and ground black pepper, to taste
Instructions
- Add the cut potatoes to a bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly distribute the oil and spices.
- If using the air fryer: Preheat the air fryer to 390°F. Once heated, add the sweet potato wedges and air fry 15 to 20 minutes (or until tender), stopping to shake the basket after the first 10 minutes.If using the oven: Preheat the oven to 400°F. Place a wire rack over a baking sheet (this prevents the wedges from becoming soggy) and add the wedges on top of the rack. Once the oven is preheated, add the potatoes to the oven and bake approximately 30 minutes, flipping after the first 15 minutes. When wedges are tender, remove from the oven.
- If your beans need reheating, make sure to do so while potatoes cook. For canned, I’ll add the rinsed and drained beans to a saucepan, over medium heat, with water and season with salt.
- Once the potatoes are tender, taste and, if desired, add more salt and/or pepper.
- To assemble the appetizer, add the potato wedges to a serving plate and top with the black beans and pepitas. Drizzle Buddha Enlightened Sauce over the potatoes. Then, carefully fan the avocado over the middle and top with microgreens. Enjoy!
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