bohemianwanderer – Tom yum paste brings its iconic sweet, sour, and spicy flavors to these irresistible sweet potato wedges. Roasted until caramelised, they make a vibrant side dish or the base for a satisfying salad. This recipe offers flexibility, bold flavor, and a simple prep that fits any weeknight meal or weekend feast.
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To start, preheat your oven to 220C (200C fan)/425F/gas 7. In a large bowl, mix 2 tablespoons of tom yum paste with 3 tablespoons of a neutral oil, such as sunflower or rapeseed. Cut 600 grams of unpeeled sweet potatoes into wedges and toss them thoroughly in the paste mixture to coat each piece. Spread the wedges in a single layer on a large baking tray. Season generously with sea salt and black pepper. Take one whole garlic head, slice it in half horizontally, and place both halves among the sweet potatoes. The garlic will roast alongside the wedges, becoming soft and aromatic.
Bake the tray for 40 minutes, or until the sweet potatoes are golden and crisp on the outside and fully tender inside. Once cooked, squeeze the softened garlic cloves from their skins and toss them back through the hot wedges to boost their depth of flavor. These wedges are best served immediately, either as a stand-alone side or as part of a more elaborate dish. Their rich, roasted finish and the tom yum coating make them a unique and punchy addition to any table.
From Side Dish to Salad: A Fresh Twist on Tom Yum
To turn these tom yum wedges into a salad, allow them to cool slightly before combining with a handful of fresh, vibrant ingredients. This simple upgrade transforms the warm, spicy wedges into a colorful dish suitable for lunch or a light dinner.
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Start with 50 grams of crumbled feta, which adds a salty, creamy contrast to the wedges’ sweet heat. Add 30 shelled pistachios for crunch and subtle nuttiness. Thinly slice two trimmed spring onions and toss them into the mix for freshness and bite. Finish with a handful of coriander leaves (roughly 10 grams), which offer a fragrant lift and bring the salad together. Gently toss all the ingredients with the roasted wedges, taking care not to break them apart.
This salad can be served warm or at room temperature. It works as a main dish or a shared plate at gatherings. The balance of textures—crisp edges, soft interiors, crunchy nuts, and creamy feta—makes every bite exciting. Whether served simply as wedges or turned into a salad, this recipe offers a new way to enjoy the flavors of tom yum. It’s adaptable, quick to prepare, and full of contrast. Ideal for cooks who enjoy bold flavor with minimal effort.
