Tom yum sweet potato wedges from A Splash of Soy: Everyday Food from Asia (page 159) by Lara Lee

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • shep0012 on May 23, 2026

    I love this recipe. They only thing I haven’t been able to do is successfully cook the garlic alongside; it away burns. I think you just need to keep an eye on it and remove it before the sweet potatoes if necessary.

  • Potawatomus on March 15, 2026

    I did these with the cilantro, pistachios and feta. I turned the sweet potatoes over at 20 minutes, and that really helped them crisp up and not stick to the baking sheet.

  • Babycarrot on January 16, 2024

    A speedy and really delicious veg meal. Not sure why I’ve never thought of rubbing curry paste on sweet potatoes but it’s pretty genius. I made the variation with the cilantro and feta but had to sub almonds for pistachios as that’s what was in the pantry. I did cut down on the baking time as the sweet potatoes were cooked through and were starting to burn a bit so just keep an eye on that.

  • tarae1204 on July 13, 2023

    The instructions for cutting the sweet potatoes into wedges are vague. I had the most success with rectangular wedges, about an inch wide, and 3/4 inch thick. This was a too spicy for my kids, and all of our wedges were burnt rather than caramelized.

  • lizbot2000 on July 05, 2023

    It is crazy how delicious this was for how much work I put into it. Tom yum paste is magic. Definitely recommend doing the full salad version with pistachios, feta, and cilantro.

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