Loaded Sweet Potato Wedges with Tempeh
By Stephanie PixleyPublished on December 2, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
2 pounds sweet potatoes, unpeeled, cut lengthwise into 2-inch-wide wedges5 tablespoons extra-virgin olive oil, divided 1 teaspoon table salt, divided8 ounces tempeh, crumbled into pea-size pieces1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika ⅛ teaspoon ground cinnamon 4 ounces cherry tomatoes, halved4 radishes, trimmed and sliced thin1 jalapeño, sliced into thin rings¾ cup chopped fresh cilantro 3 scallions, sliced thinPlain yogurt Lime wedges
Before You Begin
You can also serve with pickled onions and our Tomatillo–Avocado Sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with olive oil spray. Toss 2 pounds unpeeled sweet potato wedges, 1 tablespoon extra-virgin olive oil, and ½ teaspoon table salt together in bowl, then arrange potato wedges, cut sides down, in single layer on prepared sheet. Roast until tender and sides in contact with sheet are well browned, about 30 minutes.
- Meanwhile, heat remaining ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 8 ounces crumbled tempeh, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ⅛ teaspoon ground cinnamon, and remaining ½ teaspoon salt and cook until well browned, 8 to 12 minutes, stirring often; set aside until ready to serve.
- Transfer sweet potatoes to platter or individual serving plates and top with crispy tempeh, 4 ounces halved cherry tomatoes, 4 trimmed and thinly sliced radishes, 1 thinly sliced jalapeño, ¾ cup chopped fresh cilantro, and 3 thinly sliced scallions. Serve with plain yogurt and lime wedges.
Time
45 minutesYield
Serves 4Ingredients
2 pounds sweet potatoes, unpeeled, cut lengthwise into 2-inch-wide wedges
5 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
8 ounces tempeh, crumbled into pea-size pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
⅛ teaspoon ground cinnamon
4 ounces cherry tomatoes, halved
4 radishes, trimmed and sliced thin
1 jalapeño, sliced into thin rings
¾ cup chopped fresh cilantro
3 scallions, sliced thin
Plain yogurt
Lime wedges
Ingredients
2 pounds sweet potatoes, unpeeled, cut lengthwise into 2-inch-wide wedges
5 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
8 ounces tempeh, crumbled into pea-size pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
⅛ teaspoon ground cinnamon
4 ounces cherry tomatoes, halved
4 radishes, trimmed and sliced thin
1 jalapeño, sliced into thin rings
¾ cup chopped fresh cilantro
3 scallions, sliced thin
Plain yogurt
Lime wedges
Ingredients
2 pounds sweet potatoes, unpeeled, cut lengthwise into 2-inch-wide wedges
5 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
8 ounces tempeh, crumbled into pea-size pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
⅛ teaspoon ground cinnamon
4 ounces cherry tomatoes, halved
4 radishes, trimmed and sliced thin
1 jalapeño, sliced into thin rings
¾ cup chopped fresh cilantro
3 scallions, sliced thin
Plain yogurt
Lime wedges
Why This Recipe Works
Sturdy, caramelized wedges of sweet potatoes are excellent as a side dish, but they can also be an incredible base for a hearty plant-based meal. We found that a well-seasoned topping of ground tempeh complemented the sweet tubers with contrasting texture. Sweet cherry tomatoes, crisp radishes, spicy jalapeño, and plenty of fresh cilantro added more fiber, flavor, and color.
Before You Begin
You can also serve with pickled onions and our Tomatillo–Avocado Sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with olive oil spray. Toss 2 pounds unpeeled sweet potato wedges, 1 tablespoon extra-virgin olive oil, and ½ teaspoon table salt together in bowl, then arrange potato wedges, cut sides down, in single layer on prepared sheet. Roast until tender and sides in contact with sheet are well browned, about 30 minutes.
- Meanwhile, heat remaining ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 8 ounces crumbled tempeh, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ⅛ teaspoon ground cinnamon, and remaining ½ teaspoon salt and cook until well browned, 8 to 12 minutes, stirring often; set aside until ready to serve.
- Transfer sweet potatoes to platter or individual serving plates and top with crispy tempeh, 4 ounces halved cherry tomatoes, 4 trimmed and thinly sliced radishes, 1 thinly sliced jalapeño, ¾ cup chopped fresh cilantro, and 3 thinly sliced scallions. Serve with plain yogurt and lime wedges.
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