Ingredients
Scale
- 4 sweet potatoes (scrubbed well and cut into wedges)
- 2 tbsp Baleia Extra Virgin Olive Oil
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- Salt and pepper to season
Yoghurt and Herb Dip
- Click the link above for the recipe.
Instructions
- Preheat the oven to 200 degrees C
- Coat the sweet potato wedges with the olive oil and seasonings and place on an oiled
- roasting tray
- Roast the wedges for about 40 minutes until cooked through
- While the wedges are roasting, place all the dip ingredients except for the yoghurt in a food
- processor and pulse until a rough puree
- Mix the puree with the yoghurt and season with salt and ground black pepper
- Serve the wedges drizzled with half of the dip and serve with the rest of the dip on the side
Notes
Adapted from Diana Henry
*This recipe was first published in Sunday Times Food Weekly*
** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
- Category: Appetizer