roast sweet potato wedges with coriander dressing & spicy lime yoghurt

I wanted to create a recipe with roasted sweet potatoes that was packed with vibrant flavour and would also be delicious as a side dish with pretty much anything. I chose to do wedges because everyone loves potato wedges and I roasted them with chilli, olive oil and honey. I made a coriander dressing to drizzle over them and dolloped spicy lime yoghurt to balance things out. Toasted pumpkin seeds (my best) add the crunchy element along with spring onions

I was inspired by Ottolenghi’s recipe which I previously made and shared for roasted pumpkin with a cilantro oil and spicy yoghurt drizzle. It’s pretty perfect in its simplicity. I’ve added more chilli here – in fact in all three of the elements have it, but you can totally leave it out the potatoes and the coriander dressing. 

Sweet potatoes are more popular these days as they are lower on the glycemic index than potatoes so are a better option if you are managing your weight or trying to lose some *cough cough*. I prefer the orange-fleshed variety.

The honey gives these sweet potatoes a lovely caramel note but omit if you are worried about sugar. Personally, two tablespoons of it spread around this dish is not going to be that much of an issue.

Recipe – serves 4 – 6 as a side dish

• 4 medium / large sweet potatoes, washed and cut into wedges skin on
• 2 -3 Tbsp olive oil
• 2 Tbsp honey (heated to make it easier to pour) – optional
• Good pinch of dried chilli flakes – as hot as you like
• salt & pepper
• 3 – 5 spring onions trimmed and finely sliced (white and green parts)
• 1/4 cup toasted pumpkin seeds

Coriander sauce/oil

• 30gm fresh coriander/cilantro
• ¼ cup olive oil
• 1 – 2 Tbsp water
• 2 Tbs white or red wine vinegar
• ¼ green chilly
• 2 cloves garlic crushed

Spicy lime yoghurt

• ½ cup Greek style yoghurt
• 1 – 2tsp Sriracha hot sauce (depending on how spicy you want to go)
• 1tsp fresh lime juice
• salt and pepper to taste

Pre heat the oven to 200C 

Toss the potato wedges in a large bowl with the olive oil, honey, salt, pepper and chilli flakes. I find heating the honey before makes it easier to work with. Toss the wedges to coat. Decant these onto a lined baking sheet that is big enough to spread them around. Lining the tin just makes the whole cleaning up sitch so much easier. Roast for about 50-60 minutes (depending on their size).

While the wedges are roasting make your dressing by adding all the ingredients to a small food processor and pulsing until you have a thick sauce. My KitchenAid chopper is perfect for this job. Add as much water as required to thin it out and making it a drizzling consistency.

Stir the sriracha and lime juice through the yoghurt and season with salt & pepper to your taste preference.

A few other recipes with sweet potato:

Oven roasted sweet potato ‘fries’ with orange salt

Sweet potato ‘noodles’ with chorizo & orange

Sweet potatoes with maple & pecans

Butternut & sweet potato mash with crispy sage leaves

Vegan chilli with sweet potato

 

 

 

 

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