Get ready to meet your new favorite side dish! These Molasses and Soy-Glazed Sweet Potato Wedges are the perfect blend of sweet, savory, and utterly addictive. The edges get beautifully caramelized and sticky from the glaze, while the insides stay soft and fluffy. They’re so good, you might find yourself making a double batch just to have leftovers (though I can’t promise there will be any!). We love dipping them in a creamy Sorghum Soy Aioli (find that recipe on page 29!) for the ultimate flavor explosion. Whether you serve them alongside your favorite veggie burger or enjoy them as a standalone snack, these wedges are guaranteed to disappear in minutes.
Ingredients
• 4 large sweet potatoes, scrubbed and cut into wedges
• 2 tablespoons / 30 ml olive oil
• ½ cup / 125 ml molasses or sorghum syrup
• 4 tablespoons / 60 ml water
• 4 tablespoons / 60 ml soy sauce or tamari
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F / 200°C. Line a large, heavy-bottomed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato wedges with oil, salt, and pepper until evenly coated. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not touch. This helps them get crispy.
3. Roast for 15 minutes.
4. While the potatoes are roasting, prepare the glaze. In a medium saucepan, bring the molasses (or sorghum) and water to a boil over medium-high heat. Cook, stirring occasionally, for 5 minutes until it thickens slightly.
5. Remove the saucepan from the heat and carefully stir in the soy sauce to combine. Be cautious as it may bubble up.
6. After 15 minutes, remove the potatoes from the oven. Carefully pour the glaze over the wedges and use tongs to gently toss them until they are all coated.
7. Return the baking sheet to the oven and roast for another 5-10 minutes, or until the glaze is bubbly and caramelized and the potatoes are tender. Keep a close eye on them to prevent the glaze from burning.
8. Serve immediately, hot from the oven, or enjoy at room temperature.
Nutritional Information
• Serving Size: 1 serving (approx. ½ potato)
• Calories: 210
• Sugar: 18g
• Sodium: 590mg
• Vitamin A: 350% DV
• Fiber: 4g
• Disclaimer: is an estimate and may vary.
Pro Tips
• For the best texture, leave the skins on the sweet potatoes. The skin gets delightfully crispy and adds a nice rustic texture and extra nutrients.
• Don’t overcrowd the baking sheet! Give the wedges plenty of space to roast rather than steam. Use two sheets if necessary to ensure they get crispy and caramelized.
• The molasses and sorghum glaze can go from perfectly caramelized to burnt very quickly. Watch the wedges closely during the final 5-10 minutes of roasting.
• For a spicy kick, add a pinch of red pepper flakes or a teaspoon of sriracha to the glaze mixture.
• To make this a richer side dish, brush the sweet potatoes with melted butter instead of oil before the initial roast.
FAQ
Q: How can I make these sweet potato wedges vegan
A: This recipe is easily made vegan. Use the olive oil as directed or another plant-based oil. If you want a richer flavor as mentioned in the pro-tips, simply use a vegan butter alternative instead of dairy butter. All other ingredients in the glaze are naturally plant-based.
Q: What can I use instead of soy sauce for a soy-free version
A: To make this recipe soy-free, substitute the soy sauce or tamari with an equal amount of coconut aminos. It provides a similar savory, umami flavor and works perfectly to create a delicious, sticky glaze without the soy.
Q: What vegetarian main dishes pair well with these sweet potato wedges
A: These wedges are a fantastic side for many vegetarian meals. They are perfect alongside black bean burgers, lentil loaf, or a hearty tofu scramble. You can also serve them as part of a balanced grain bowl with quinoa, roasted chickpeas, and a green vegetable for a complete meatless dinner.
Q: Can I make these glazed sweet potato wedges ahead of time
A: For the best texture, these wedges are best served fresh from the oven. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in the oven at 375°F / 190°C for 5-10 minutes until heated through and the glaze is bubbly again.
