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Ben & Roxy’s Loaded Sweet Potato Wedges

Ben Pook & Roxy Pope


Serves: 4

Prep time: 20 mins

Cook time: 45 mins


50g cashews

1.2kg sweet potatoes

salt and pepper

vegetable oil

2 red onions

3 garlic cloves

1 ripe mango

1 red pepper

a handful of fresh coriander, plus extra for topping

1 lime

2 x 400g tins of black beans

1 tbsp Cajun seasoning

Vegan Queso (if not vegan, use sour cream):

4 tbsp nutritional yeast

180ml unsweetened plant-based milk

1 red chilli

1 avocado

Veg Portions / Serving: 4


Kitchen Ninja

One Pot Vegan by Roxy Pope and Ben Pook of SO VEGAN is published by Michael Joseph. Photography: Dan Jones

A celebration of the humble sweet potato. Here we roast them as wedges, as well as blend them to create our very own homemade queso. Delish.


Preheat the oven to 200°C fan/220°C/gas 7. Put the cashews into a bowl, cover with hot water from the kettle, and set to one side to soak.

Dice 200g of the sweet potatoes into 1cm pieces and place in the corner of a large roasting tray. Slice the remaining sweet potatoes into wedges, then place at the other end of the tray. Season the wedges with ½ teaspoon of salt and a large pinch of pepper, drizzle over 2 tablespoons of vegetable oil, and toss to combine. Slice 1 red onion in half, skin on, and add it to the tray along with the garlic cloves (skins on). Roast for 20 minutes.

For the salsa, cut the mango in half around the stone, score the halves in a criss-cross pattern and scoop out the flesh. Dice the red pepper, discarding the core and the seeds. Peel and dice the remaining red onion and roughly chop the coriander leaves, discarding the stalks.

Add everything to a mixing bowl along with the juice from half the lime, and a pinch of salt and pepper. Mix everything together.

Take the tray out of the oven and remove the onion, garlic cloves and diced sweet potato. Move the sweet potato wedges around the tray, then return the tray to the oven for 10 minutes.

Drain and rinse the black beans. Add them to the tray along with the Cajun seasoning and gently give everything a mix. Roast for 10–15 minutes, or until the sweet potato is lightly charred.

To make the queso, drain the cashews and transfer them to a high-powered blender or food processor, along with the diced sweet potato, roasted red onion and garlic (skins removed from both), nutritional yeast, juice from the remaining lime half, milk, half the red chilli (seeds removed), and large pinches of salt and pepper. Blend until smooth.

Remove the wedges from the oven and scatter over the salsa and half the queso. Thinly slice the remaining chilli and roughly chop the rest of the coriander leaves. Cut the avocado in half, scoop out and slice the flesh, then add it to the wedges, along with the sliced chilli and coriander leaves. Serve alongside the remaining queso. Epic.

Kids in the kitchen:

Chop the veg for the kids, then let them arrange them on baking trays and mix everything together. Prepare the salsa ingredients and let them mix it all together (if the mango is ripe enough, they should be able to scoop the flesh out with a spoon once you’ve criss-crossed it). Have them rinse the black beans in a sieve or colander. Let them make the queso (if doing) by carefully dropping ingredients in and pushing the buttons on the food processor. Let them help you plate everything up, adding their own creativity to how it can be served!

Ben Pook & Roxy Pope

Ben Pook and Roxy Pope the London based vegan couple behind leading UK Vegan platform SO VEGAN.

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