Sweet Potato Wedges
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Side
Method
Preheat the oven to 220°C /200°C fan/ gas mark 7.
Peel the sweet potatoes and cut into thin wedges, about half an inch thick.
Place the wedges in a bowl with the olive oil, melted butter, paprika, onion powder, garlic powder, salt, and pepper.
Toss everything together until evenly coated.
Spread the wedges out on a baking tray in a single layer, making sure they don’t overlap.
Add the thyme sprigs and a little extra salt.
Bake for 25 minutes, remove from the oven, and turn them over with a spatula.
Return to the oven and bake for another 20 minutes, or until golden and crisp.
For the dip, combine the mayonnaise, mustard, ketchup, and Tabasco in a small bowl and mix until smooth.
Ingredients
For the wedges
3 sweet potatoes
2 tbsp olive oil
40g butter, melted
½ tbsp paprika
½ tsp onion powder
½ tsp garlic powder
Sprigs of fresh thyme
Salt and pepper
For the dip
4 tbsp mayonnaise
1 tsp mustard
1 tsp tomato ketchup
½ tsp Tabasco sauce
Method
Preheat the oven to 220°C /200°C fan/ gas mark 7.
Peel the sweet potatoes and cut into thin wedges, about half an inch thick.
Place the wedges in a bowl with the olive oil, melted butter, paprika, onion powder, garlic powder, salt, and pepper.
Toss everything together until evenly coated.
Spread the wedges out on a baking tray in a single layer, making sure they don’t overlap.
Add the thyme sprigs and a little extra salt.
Bake for 25 minutes, remove from the oven, and turn them over with a spatula.
Return to the oven and bake for another 20 minutes, or until golden and crisp.
For the dip, combine the mayonnaise, mustard, ketchup, and Tabasco in a small bowl and mix until smooth.
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