Friday 25 March 2016

Baked Sweet Potatoe Wedges with Caper Yogurt Dip

I have been a bit lazy the last few nights, Ollie is racing in the Rolex China Sea Race to the Philippines and I always prefer cooking when there is someone else to cook for. So I seem to be making mostly snacks and eggs for my dinner... Sweet potato wedges are so tasty and so easy to make they are perfect healthy snack or great served beside grilled chicken or a homemade burger if your not being lazy.

Preparation Time: 10 minutes
Cooking Time: 30 minutes - 1 hour depending on size
Cooking Temperature: 375°F 180°C
Makes: around 32 wedges

350 grams sweet potato
2 Tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 sprig of rosemary, taken of stem

  1. Peel sweet potatoes and slice into around 8-12 wedges depending on the size of the potato. 
  2. In a bowl, mix potato wedges, olive oil, salt, pepper and rosemary together. 
  3. On a non stick baking tray or a tray lined with baking paper evenly spread the wedges out so they are not touching. 
  4. Bake wedges in oven, flip wedges half way through cooking. 
  5. Remove wedges from oven and place in a paper towel lined bowl and sprinkle with sea salt.
  6. Serve with yogurt dip or ketchup. 

Yogurt Dip
1/4 cup greek yogurt
12 capers minced
freshly ground salt & pepper
1 teaspoon lemon juice
1/4 teaspoon minced garlic

  1. Mix all ingredients together and serve in small dish beside wedges. 
  2. Enjoy

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