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Tahini and Cilantro Sweet Potato Wedges

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

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  • Author: kitchenHEIST
  • Yield: 2 1x


  • 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)


  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.


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


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