Dukkah Crusted Sweet Potato Wedges

I cannot get over these wedges… I actually think I have perfected them! They so crispy and so delicious – the perfect alternative to regular wedges or chips! You must make xo


Dukkah Crusted Sweet Potato Wedges


Serves: 4-8



  • 3 sweet potatoes, peeled
  • 1 egg, whisked
  • 1-2 tbsp coconut oil, melted
  • 1/4 cup coconut flour
  • Sea salt
  • 1 tbsp Dukkah spice



  1. Preheat oven to 180°.
  2. Cut sweet potato into thick wedges and coat with coconut oil.
  3. Whisk an egg in a bowl. Dip each sweet potato wedge in egg, shaking to remove excess.
  4. Spread coconut flour on a plate. After dipping wedge in egg, roll wedge through flour, so that it sticks on.
  5. Arrange coconut-covered wedges on a lined baking tray, leaving plenty of space between each wedge.
  6. Sprinkle generously with sea salt and dukkah spice.
  7. Roast in oven for 35-40 mins until golden and crispy.
  8. Serve with hummus or as is!
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