RECIPE | Sweet Potato Wedges & Roasted Garlic Mayo

Let’s be real, potatoes are like, the god of all foods. Super filling, versatile & delicious, they can bulk up any meal. Here, I’ve gone super simple with the holy-grail of potatoes – the sweet potato – chopped up into herby wedges and teamed with a super creamy garlicky mayonnaise. Homemade vegan mayo is honestly super quick & fuss-free to make, plus it’s cheap and tastes way better than that free-from salad-cream-that’s-pretending-to-be-mayonnaise that you get in the supermarket.

3 medium sweet potatoes
2 tsp rosemary needles
drizzle of olive oil
seasoning to taste
3 garlic cloves

100 ml oil
65 ml unsweetened soya milk
1 tsp apple cider vinegar
squeeze of lemon
seasoning to taste


  1. Pre-heat your oven to 180ÂșC.
  2. Give your potatoes a good scrub to get off any dirt and chop off any knobbly bits. Cut the potatoes into even sized wedges.
  3. Pop your wedges in a bowl and drizzle on a glug of olive oil, sprinkle in some salt & pepper, and lastly add in your rosemary – chop some of the needles so they are nice and fine and will cling to your potatoes. Mix everything together.
  4. Spread out your wedges on an oven tray with the 3 cloves of garlic and pop your tray in the oven.
  5. After 30 minutes, check your wedges and turn them over if necessary. Take out your cloves of garlic which should now be nice and soft and squishy. Leave the wedges in for around another 15 minutes or until cooked through & browning on the outside.
  6. Put all of your remaining ingredients (including the garlic cloves, squished out of their skins) in a small food processor or blender (alternatively you can use a hand held stick blender) and blend until thick & creamy! Adjust seasoning to taste.
  7. When your wedges are out of the oven, pour your mayo into a bowl and get dipping!


1 Comment

  1. June 24, 2017 / 6:34 am

    This looks so good, you can’t beat sweet potato and garlic! xx

Leave a Reply