These days, I’m experimenting with making my lunch a little bit more interesting and so far I have not been disappointed. Yesterday I made oven-roasted beetroot with balsamic vinegar and today I decided on sweet potato wedges. This is my absolute favourite way of using sweet potatoes. They’re sweet, salty, spicy, soft and crispy, they’re everything they should be and they go great with salted, pan-roasted sunflower seeds and zingy fresh coriander leaves. In slightly, though not totally, unrelated news: I’m now also on Instagram @lacuisinedeli. If you’re there too: let’s connect!
Ingredients (for 1):
1 large organic sweet potato
coarse and fine sea salt
ground cayenne pepper
olive oil (not extra vergine!)
a small handful of sunflower seeds
a few leaves of fresh coriander
to serve: houmous or Greek yoghurt
- Pre-heat the oven to 180-200 degrees celsius, depending on your oven.
- Wash the sweet potato, pat it dry with a clean kitchen tower or kitchen paper, and cut into wedges.
- Line a baking tray with baking paper, spread out the wedges, drizzle with olive oil and season with salt, ground cayenne pepper and ground coriander.
- Bake for 20-30 minutes.
- Add a tiny bit of olive oil to a hot frying pan. Add the sunflower seeds, add salt and roast them till crispy and golden brown. Lay them out on a sheet of kitchen paper to get rid of excess oil.
- Garnish the wedges with the sunflower seeds and some fresh coriander. Serve with a cooling dollop of Greek yoghurt, or a good spoonful of houmous.