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Keping Ubi Keledek Goreng
Pencuci Mulut • Malaysia
How to Make Sweet Potato Wedges (Traditional & Healthy Version)
Sweet Potato Wedges, known locally as 'Ubi Keledek Goreng Baji', are a delightful Malaysian treat that brings together the earthy sweetness of local sweet potatoes with aromatic spices drawn from Malaysia's rich culinary heritage. This dish is a testament to the multicultural tapestry of Malaysian cuisine, where Malay, Chinese, and Indian influences harmoniously blend. Traditionally enjoyed as a dessert or snack, these wedges are oven-baked instead of deep-fried, making them a healthier alternative to classic goreng-goreng items often found at pasar malam (night markets). The natural flavor of sweet potato is elevated with a touch of pandan, a beloved Malaysian herb, as well as hints of cinnamon and nutmeg, which are commonly used in local desserts. Drizzled with a light santan (coconut milk) glaze, these wedges offer a modern twist while staying true to Malaysian roots. Perfect for tea time, family gatherings, or as a nutritious dessert, Sweet Potato Wedges are a guilt-free way to enjoy a traditional Malaysian snack with a healthy upgrade.
Bahan-bahan(untuk 1 medium plate (about 6-8 wedges per person))
- 2 medium (about 400g) Ubi keledek (sweet potatoes) (locally grown preferred)
- 1 tablespoon Minyak kelapa (coconut oil) (for coating)
- 1/2 teaspoon Serbuk kayu manis (cinnamon powder)
- 1/4 teaspoon Serbuk buah pala (nutmeg powder)
- 1/4 teaspoon Garam bukit (sea salt)
- 1 leaf Daun pandan (tied into a knot) - pilihan
- 2 tablespoons Santan (coconut milk) (light santan) - pilihan
- 1 teaspoon Madu (honey) (or Gula Melaka syrup for vegan) - pilihan
- 1 teaspoon Bijan putih (white sesame seeds) (toasted) - pilihan
Arahan
- 1
Preheat your oven to 200°C (about 400°F). Line a baking tray with parchment paper for easy cleanup.
5 minutes
Preheating ensures even cooking and crispy edges.
- 2
Wash and peel the sweet potatoes. Cut them into thick wedges (about 8 per potato), ensuring even sizes for uniform cooking.
5 minutes
Cutting evenly helps prevent burning or undercooked pieces.
- 3
In a large bowl, toss the sweet potato wedges with coconut oil, cinnamon powder, nutmeg powder, and sea salt until well coated.
3 minutes
Use your hands to ensure every wedge is evenly coated with spices and oil.
- 4
Arrange the wedges in a single layer on the tray. Tuck the knotted pandan leaf among the wedges for extra fragrance.
2 minutes
Don’t overcrowd the tray to help the wedges crisp up.
Kenapa hidangan ini sihat
This Sweet Potato Wedges recipe is a health-conscious twist on a beloved Malaysian snack. By baking instead of deep-frying and using natural sweeteners like honey or Gula Melaka syrup, it keeps calories and added sugars low. The use of local, whole ingredients ensures high fiber and micronutrient content, making it suitable for a balanced diet, weight management, and even those monitoring blood sugar.
Sweet potatoes are a nutritional powerhouse, packed with complex carbohydrates, dietary fiber, beta-carotene (vitamin A), vitamin C, and potassium. Baking instead of frying reduces unhealthy fats, and using coconut oil adds medium-chain triglycerides for sustained energy. The addition of pandan and cinnamon offers antioxidants, while the santan glaze provides healthy fats. Sesame seeds add a boost of calcium and iron, supporting overall wellness.
Petua
- 💡Tip 1: Use orange-fleshed sweet potatoes for maximum sweetness and vitamin A.
- 💡Tip 2: Pre-soak wedges in cold water for 10 minutes before baking to increase crispiness.
- 💡Tip 3: Add a pinch of chili powder for a spicy Malaysian twist if desired.
Penyimpanan & hidangan
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness. Avoid microwaving, as it may make the wedges soggy.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
