Wuselig Recipes · Recipe 27
VeganSweet potato wedges with bean dip
Sweet potato wedges with bean dip: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel holds a sweet potato wedge like a tiny boat. Puschel“Where is the bean lake?” Flauschi moves the dip closer. Flauschi“Only dip your own boat, please!” They enjoy their little harbour break.
Preparation: about 15 min · Cooking/baking: about 30 min · Total: about 45 min
For 4 family portions
How to make it
In a few words: Bake sweet potato wedges and mix a simple white bean dip to serve alongside.
Ingredients
- 800 g sweet potatoes
- 2 tbsp rapeseed oil
- ½ tsp mild paprika
- 1 tin white beans, 240 g drained
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 3–5 tbsp water
- 1 small pinch of salt
Method
- Children: Wash sweet potatoes. Adults preheat the oven to 200 °C conventional heat.
- Adults: Cut into even wedges about 2 cm thick.
- Children: Mix wedges with rapeseed oil and paprika and spread on a cold tray lined with baking paper.
- Adults: Bake for 25–30 minutes, turning after about 15 minutes, until soft inside.
- Adults: Open the bean tin. Children rinse beans in a sieve.
- Children: Mash beans with a fork or masher; add olive oil, lemon juice, 3 tbsp water and a small pinch of salt. Add more water if needed.
- Adults: Remove the tray. Children serve slightly cooled wedges with dip.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
No major listed allergen in the specified basic ingredients; check packaging. Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.