Tahini and Cilantro Sweet Potato Wedges

Sweet potatoes are good for you. With this recipe they are also super tasty and loaded with cumin.
Cumin Spiced Sweet Potato Wedges with Tahini and Coriander WM

Original copy and more recipes at kitchenheist.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: kitchenHEIST
  • Yield: 2 1x

Ingredients

Scale
  • 550 g 19.4 ounces Sweet Potato
  • 20 g 0.7 ounces Oil
  • 3 g 0.1 ounces Cumin Seeds
  • Salt and Pepper
  • Tahini (to serve)
  • Sesame Seeds (to sprinkle)
  • Fresh Coriander/cilantro (to serve)

Instructions

  1. Preheat oven to 240C (460F). Place a tray with oil inside to preheat for couple of minutes.
  2. Wash potatoes well and cut into wedges.
  3. Add them to a hot tray, mix to coat with oil evenly. Season with salt and pepper, sprinkle with cumin seeds and cook for approx 20 min.
  4. Serve with Tahini sprinkled with sesame seeds and coriander.

Notes

Hot oil helps to brown potato wedges slightly.
Eat it with a skin. Sweet potato skins are not only edible, but also nutritious.

  • Category: Healthy, Sides, Snack
  • Cuisine: Fusion

 

Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Previous Post

Jerk Salmon and Blueberry Radicchio Slaw

Next Post

Frozen Pineapple Margarita with Green Chili