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Spiced sweet potato wedges

Spiced sweet potato wedges

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal193
low infat5g
saturates1g
carbs32g
sugars9g
fibre5g
protein2g
salt0.2g
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Ingredients

  • 2 tsp ground cumin
  • 2 tsp chilli flakes
  • 2 tsp sumac
  • 2 tbsp thyme leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped
  • 3 garlic cloves
  • zest and juice 1 lemon
  • 3 tbsp olive oil
  • 1 ¼kg sweet potatoes, cut into wedges

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.

  • STEP 2

    Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.

Goes well with

Recipe from Good Food magazine, December 2014

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Overall rating

A star rating of 4.3 out of 5.10 ratings
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