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Tahini and Cilantro Sweet Potato Wedges
- Total Time: 30 mins
- Yield: 2
Description
Sweet potatoes are good for you. With this recipe they are also super tasty and loaded with cumin.
Ingredients
Units
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- 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?
Coat the wedges with the hot oil on the tray, season with salt and pepper, then sprinkle with cumin seeds 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.
