Sweet potatoes are good for you. With this recipe they are also super tasty and loaded with cumin.
Original copy and more recipes at kitchenheist.com
Print
- 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
- Preheat oven to 240C (460F). Place a tray with oil inside to preheat for couple of minutes.
- Wash potatoes well and cut into wedges.
- 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.
- 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
Frequently Asked Questions
What type of sweet potatoes work best for this recipe?
Use medium to large-sized orange-fleshed sweet potatoes for the best flavor and texture.
How should I season the sweet potatoes before baking?
Toss the sweet potato wedges with olive oil, ground cumin, salt, and pepper to enhance their flavor before baking.
What is the best way to serve the tahini sauce with the wedges?
Drizzle the tahini sauce over the baked sweet potato wedges just before serving for a creamy finish.
