Tom Yum Sweet Potato Wedges
Tom Yum Sweet Potato Wedges

Tom Yum Sweet Potato Wedges

Use shop-bought tom yum paste to create this version of a spectacular tom yum soup in under 15 minutes. In fact, tom yum paste also works as a phenomenal marinade for vegetables and in this recipe, caramelised oven-baked sweet potato wedges are coated in the hot and sour tom yum paste, which imparts its distinctive flavour of chilli, galangal, lemongrass and lime leaves. The recipe serves four as a side, but it also transforms into a salad with the addition of feta, coriander and pistachios. If you’re vegan, look for vegan tom yum paste.
Photography: LOUISE HAGGER

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Total Time
45 Minutes
2 tbsp of tom yum paste
3 tbsp of flavourless oil, such as sunflower or grapeseed
600g of sweet potatoes, skin on, cut into wedges
Flaky sea salt, to taste
Freshly ground black pepper, to taste
1 whole garlic head, cut in half horizontally
Step 1

Preheat the oven to 220°C/200°C Fan.

Step 2

Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking sheet in a single layer and season generously with salt and pepper. Nestle the halves of garlic head among the wedges.

Step 3

Bake for 40 minutes, or until nicely caramelised on the outside and cooked through, then squeeze the roast garlic flesh out of their skins (discard the skins), toss with the wedges and serve immediately.

Step 4

Variation: Tom Yum Sweet Potatoes with Feta, Pistachios and Coriander

Combine the baked tom yum sweet potato wedges with 50g of crumbled feta, 30g of shelled and roughly chopped pistachios, 2 spring onions, thinly sliced, and a large handful of coriander leaves. Toss together and serve.

A Splash of Soy: Everyday Food from Asia by Lara Lee (Bloomsbury Publishing, £22, Hardback) Photography by Louise Hagger. Alexander Breeze prop stylist.

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