Sweet Potato & Celeriac Wedges

Serves 4-6 as a side

Prep time: 15 mins | Cooking time: 40 mins

A couple of our favourite alternatives to potato, sweet potato and celeriac wedges provide sweetness and earthiness to a meal, and provide a great way to mix up a Passover menu, especially if your custom is not to eat kitniyot such as rice. This recipe is really quick and easy – the longest part is peeling the veg! Seasoning is entirely to taste and these root vegetables are versatile and will accept virtually any herbs and spices you might throw at them!


  • 2 Sweet Potatoes
  • 1/2 large Celeriac
  • Salt & Pepper
  • Paprika or other seasoning of your choice (optional)
  • Oil for frying


  1. Preheat your oven to 200℃ (180℃ Fan/350℉)
  2. Peel sweet potato and celeriac.
  3. Chop into small wedges or chips, approx 1-2cm (1/2 – 1 inch) wide. We recommend keeping the sweet potato and celeriac separate as they can cook at different rates.
  4. Toss each in a little oil and seasoning of your choice, and place sweet potato and celeriac in a single layer on separate baking trays
  5. Place the sweet potato in the oven and bake for 10 minutes, then place celeriac in the oven.
  6. Bake for a further 10 minutes then turn the wedges over.
  7. Bake for 10-15 minutes more, or until the edges of the celeriac are golden brown, and the sweet potato is slightly charring at the corners.
  8. Remove from the oven, mix (if desired) and serve!

Best served fresh and hot, but can be prepared in advance and reheated.

Sweet Potato & Celeriac Wedges