Loaded Sweet Potato Wedges with Tempeh

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 2 pounds sweet potatoes, unpeeled, cut lengthwise into 2-inch-wide wedges
  • 5 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon table salt, divided
  • 8 ounces tempeh, crumbled into pea-size pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon ground cinnamon
  • 4 ounces cherry tomatoes, halved
  • 4 radishes, trimmed, halved, and sliced thin
  • 1 jalapeño, sliced into thin rings
  • 3/4 cup chopped fresh cilantro
  • 3 scallions, sliced thin
  • Plain yogurt
  • Lime wedges

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Toss potatoes, 1 tablespoon oil, and ½ teaspoon 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.
  2. Meanwhile, heat remaining ¼ cup oil in 12-inch skillet over medium heat until shimmering. Add tempeh, cumin, coriander, paprika, cinnamon, and remaining ¼ teaspoon salt and cook until well browned, 8 to 12 minutes, stirring often; set aside until ready to serve.
  3. Transfer sweet potatoes to platter or individual serving plates and top with crispy tempeh, cherry tomatoes, radishes, jalapeño, cilantro, and scallion. Serve with yogurt and lime wedges.