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Baked Sweet Potato Wedges
Pencuci Mulut • Malaysia
How to Make Baked Sweet Potato Wedges (Traditional & Healthy Version)
Baked Sweet Potato Wedges are a vibrant addition to Malaysia's multicultural cuisine, merging the earthy sweetness of ubi keledek (sweet potato) with aromatic local spices. While sweet potatoes are common in Malaysian desserts and snacks, this healthy baked version offers a modern twist that fits perfectly into contemporary eating habits. The gentle roasting draws out natural sugars and the crispy exterior pairs well with a blend of spices often found in Malaysian kitchens, such as kunyit (turmeric) and serbuk cili (chili powder). This dish is a perfect balance of health and flavor, making it a popular choice for vegetarians and those seeking nutritious options. The use of lemongrass and pandan leaves, both staples in Malaysian cooking, infuses the wedges with unmistakable local fragrance. It's an easy, oven-baked treat suitable for breakfast or lunch, and is often served as a wholesome dessert or snack during Ramadan or family gatherings. Baked Sweet Potato Wedges are an excellent representation of Malaysia’s ability to blend tradition with health-conscious trends, using ingredients that celebrate our tropical bounty.
Bahan-bahan(untuk 1 medium plate per person)
- 2 medium Ubi keledek (sweet potato) (orange-fleshed, locally grown)
- 1 tablespoon Minyak zaitun (olive oil) (for roasting)
- 1/2 teaspoon Serbuk kunyit (turmeric powder) (adds color and flavor)
- 1/2 teaspoon Serbuk cili (chili powder) (for mild heat) - pilihan
- 1/4 teaspoon Serbuk lada hitam (black pepper) (for seasoning)
- 1/4 teaspoon Garam (salt) (to taste)
- 1 leaf Daun pandan (pandan leaf) (torn, optional for fragrance) - pilihan
- 1 stalk Serai (lemongrass) (finely chopped) - pilihan
- 1 tablespoon Daun ketumbar (coriander leaves) (for garnish) - pilihan
- 2 teaspoons Santan (coconut milk) (optional drizzle for dessert style) - pilihan
Arahan
- 1
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
5 minutes
Ensure oven is fully heated for crisp wedges.
- 2
Wash and peel ubi keledek. Cut into even-sized wedges for uniform baking.
5 minutes
Cut wedges similar in size to ensure they cook evenly.
- 3
In a mixing bowl, toss sweet potato wedges with minyak zaitun, serbuk kunyit, serbuk lada hitam, garam, and serbuk cili. Add chopped serai and torn daun pandan if using.
3 minutes
Coat wedges well with spices for maximum flavor.
- 4
Arrange the wedges in a single layer on the prepared tray. Bake for 10 minutes.
10 minutes
Do not overcrowd the tray to avoid soggy wedges.
Kenapa hidangan ini sihat
Baked Sweet Potato Wedges are a healthy choice thanks to their high fiber, low-fat cooking method, and use of nutrient-dense local spices. Roasting preserves vitamins and minerals while minimizing oil. This recipe is ideal for calorie-conscious eaters, diabetics, and those seeking nutritious vegetarian meals. The combination of Malaysian ingredients ensures a flavorful yet wholesome snack or dessert.
Sweet potatoes are naturally rich in dietary fiber, vitamins A and C, and minerals like potassium. Baking, instead of frying, reduces fat and calorie content, making this dish heart-friendly. The addition of turmeric and lemongrass provides antioxidant and anti-inflammatory benefits. Coconut milk, used sparingly, adds flavor without excess saturated fat. This dish is vegetarian, gluten-free, and easily adaptable for vegan diets, supporting balanced nutrition.
Petua
- 💡Tip 1: Use orange-fleshed ubi keledek for sweeter flavor and creamier texture.
- 💡Tip 2: For extra crispiness, soak cut wedges in cold water for 15 minutes before baking.
- 💡Tip 3: Experiment with local spices like curry powder or ginger for added Malaysian flair.
Penyimpanan & hidangan
Store cooled wedges in an airtight container in the fridge for up to 2 days. Reheat in oven or air fryer for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
