Meet 'Nooch': Your New Favourite Ingredient
If you haven't cooked with nutritional yeast, you're in for a treat. Affectionately called 'nooch', it's a deactivated form of yeast, meaning it won't make bread rise. [7, 6] It’s sold as golden flakes or a powder and has become a staple in vegan and health-conscious
kitchens. [15] Its primary magic lies in its flavour, which is often described as nutty, cheesy, and savoury. [9, 18] This 'umami' quality adds a satisfying depth to dishes, much like aged cheese or mushrooms. [3, 7] Unlike brewer's yeast, which is a bitter byproduct of making beer, nutritional yeast is specifically grown for use as a food product, usually on a molasses or sugar cane medium, before being pasteurised to deactivate it. [7, 6]
The 'Upgrade' Is More Than Just Flavour
Nutritional yeast gets its name for a reason—it’s packed with nutrients. [1] Most brands are fortified, making them an excellent source of B vitamins, including B12, which can be difficult to obtain from a plant-based diet. [1, 14] It's also a complete protein, containing all nine essential amino acids, and offers trace minerals like zinc and selenium. [1, 10] For those with dietary restrictions, it’s a game-changer as it's naturally gluten-free, soy-free, and dairy-free. [10, 15] When added to sweet potato wedges, it doesn't just bring that cheesy flavour; it contributes to a savoury, golden-brown crust that enhances the overall texture and makes each bite more satisfying. [3, 19]
The Real Secret to Crispy Wedges
While nutritional yeast elevates the crust, true crispiness comes from technique. The biggest hurdle with sweet potatoes is their high moisture and starch content, which often leads to steaming instead of roasting. The most crucial step is to soak the cut wedges in cold water for at least 30-60 minutes. [4, 13] This draws out excess starch, a key to avoiding soggy results. [13] Afterwards, you must dry the wedges thoroughly; any remaining moisture is the enemy of crispiness. [2] Another professional trick is to toss the dry wedges in a small amount of cornstarch or potato starch before adding oil and seasonings. [4, 19] This creates a thin, dry outer layer that crisps up beautifully in the oven. [4, 13]
Putting It All Together: A Foolproof Method
To create the ultimate wedges, start by preheating your oven to a high temperature, around 425°F (220°C). [2, 11] While the oven heats, cut your sweet potatoes into even-sized wedges and soak them. After soaking, pat them completely dry. In a large bag or bowl, toss the wedges with a tablespoon of cornstarch until lightly coated. [13] Then, drizzle with oil and add your seasonings. Create a mix of nutritional yeast (2-3 tablespoons), garlic powder, smoked paprika, and black pepper. [19, 21] Toss until every wedge is evenly coated. Spread the wedges in a single layer on a baking sheet, making sure not to overcrowd the pan, as this causes them to steam. [2, 21] Roast for 25-35 minutes, flipping halfway, until they are golden-brown and crispy on the edges. [11, 13] For best results, salt the wedges *after* they come out of the oven to prevent them from wrinkling during baking. [4]
Serving and Pairing Ideas
These cheesy, savoury wedges are fantastic on their own, but the right dip can take them to the next level. The nutty flavour from the nutritional yeast pairs wonderfully with a creamy garlic aioli or a simple, high-quality ketchup. For something with a bit more kick, a spicy sriracha mayo provides a perfect contrast to the sweetness of the potato. These wedges also make an excellent side dish for burgers or roasted chicken. You can even use them as the base for a loaded fries-style dish, topped with black beans, avocado, and a sprinkle of fresh coriander. Don't be afraid to add an extra dusting of nutritional yeast right before serving for another flavour boost. [21]
