Sweet Potato Wedges with Extra Virgin Olive Oil, Honey, Goat Cheese and Easy Candied Pecans {Vegetarian + Gluten Free}

These oven-baked sweet potato wedges are drizzled with a generous amount of olive oil and sprinkled with tangy goat cheese and candied pecans! A healthy side dish inspired by the Mediterranean diet! 

This post is sponsored by Olive Oils from Spain. As a true olive oil lover myself and a new big fan of Spain, this partnership is a match made in heaven! Of course, all opinions are my own.

My family and I have a very serious love affair with olive oil.

My Dad, who is basically a health food guru, is famous in the family for using a very generous amount of olive oil.

To the point where, when he’s seasoning a salad, for instance, we ask him if he wants some salad with his olive oil haha.

Solal and I even came up with the expression “to make a Gérard” (my dad’s name!) when we’re going to drench something in olive oil – because, to be honest, we’re pretty much like him.

True olive oil lovers over here, I’m telling you!

Last September, as part of our European travels, we spent a month in Sevilla, Spain. And holy Molly – Spanish food is just THE BEST.

Seriously, besides the most beautiful colors and architecture, our best memories revolve around food. Of course, part of that food included the delicious Olive Oils from Spain!

Olive oils there can be found on the table of pretty much every restaurant, served in cute little bottles. Each one we tried had a different taste and texture.

Hardly surprising when you know there are about 260 different olive varieties (not kidding you!), making the range of flavors, aromas, and textures of these olive oils unique to the world! (I feel like a proud mama saying that haha ????)

My Sweet Potato Wedges get a Mediterranean treatment with extra-virgin olive oil, rosemary & tangy goat cheese!

Although I very much recommend you go, you don’t need to travel all the way to Spain to taste and cook with these wonderful Olive Oils from Spain.

They are the largest producer of olive oil in the world. Actually, Spain makes up for around 50% of all the olive oil produced worldwide! So you’re kinda bound to find some near you.

And when you do, please run to the kitchen and make these sweet potato wedges ASAP because they are THE BOMB.

I love using extra virgin olive oil when I make sweet potato wedges. Or any roasted veggies for that matter, because it adds such a nice flavor and really enhances their natural sweetness.

In line with the “Mediterranean Diet”, I also added some fresh rosemary, which works SO WELL with sweet potatoes. On top, I sprinkled some crumbled goat cheese.

I might be a little partial here but seriously, the whole thing is just SO good!! Healthy eating never tasted more delicious than these sweet potato wedges!

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Sweet Potato Wedges with Goat Cheese and Candied Pecans

These oven-baked sweet potato wedges are drizzled with a generous amount of olive oil and sprinkled with tangy goat cheese and candied pecans! A healthy side dish inspired by the Mediterranean diet! 

Course Side Dish

Cuisine Mediterranean, Spanish

Keyword #healthywedges, #mediterraneandiet, #potatowedges

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Calories 193 kcal

Ingredients

• 2 large sweet potatoes or 3 small ones cut into wedges
• 1 tablespoon Extra Virgin Olive Oil from Spain + about 1/2 teaspoon for greasing
• 1 tablespoon fresh rosemary chopped
• 1 teaspoon sea salt
• 1/2 tablespoon honey
• 3 tablespoons goat cheese crumbled
• salt + pepper to taste

For the maple candied pecans:

• 1/3 cup pecans
• 1 tablespoon maple syrup
• a pinch of sea salt

Instructions

1. Preheat oven to 400F/200C. Line a baking sheet with parchment paper, lightly grease with Extra Virgin Olive Oil from Spain and set aside.

2. In a large mixing bowl, toss together sweet potato wedges, Extra Virgin Olive Oil from Spain, rosemary and sea salt until sweet potatoes are evenly coated.

3. Arrange sweet potatoes on prepared baking sheet in an even layer, making sure the wedges don’t touch (this will prevent them from steaming and will be crispier as a result). 

4. Bake for 30 to 40 minutes, turning the baking sheet once, or until the sweet potatoes are fully cooked, tender inside and crispy to your liking on the outside (taste one to make sure!)

5. In the meantime, prepare the candied pecans. Prepare a sheet of baking paper on your kitchen counter. 

   Heat a non-stick skillet over medium-high heat. Place the pecans in a single layer and toast until fragrant. 

   Always keep an eye on the pecans because they can burn very quickly. 

   When the pecans are toasted, add the maple syrup and a pinch of salt, and stir to coat the pecans. 

   Cook for an additional 30 to 45 seconds, stirring constantly to make sure it doesn't burn. 

   Spread the pecans on the prepared baking sheet in a single layer and let cool.

6. When the sweet potatoes are cooked, remove from the oven, drizzle with honey, sprinkle with crumbled goat cheese and candied pecans. Season with freshly cracked pepper and serve immediately. 

Nutrition Facts

Sweet Potato Wedges with Goat Cheese and Candied Pecans

Amount Per Serving (1 /4th)

Calories 193 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 2g 10%

Cholesterol 4mg 1%

Sodium 656mg 27%

Potassium 264mg 8%

Total Carbohydrates 19g 6%

Dietary Fiber 2g 8%

Sugars 8g

Protein 3g 6%

Vitamin A 186.9%

Vitamin C 1.9%

Calcium 4.5%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

For more Mediterranean recipes like this one, check out Olive Oil from Spain’s website here!