Over the weekend we watched the Scotland-England 6 Nations Rugby game with a few friends. I love getting together with friends for some of the larger sporting events. It always makes for an evening of great banter and fun! And… it calls for delicious finger food. This year we had quite a lot on the table: honey glazed chicken wings, vegetarian loaded nachos, dressed sweet potato wedges and chocolate orange brownies. The highlighted, for me, were the potato wedges though over the coming weeks I might be posting more recipes from the night.
These dressed sweet potato wedges make for a tasty side dish or served as part of a finger-food menu. Very easy to make and don’t really require much fussing about (always a bonus). Thanks to Waitrose Food (issue Jan 2018) for this recipe!
Sweet potato wedges with garlic & herb dressing
Note: I’ve adapted the original recipe very slightly and omitted a crispy shallot & caper topping. Original recipe below if you want to add them!
Serves 4 as a side | Prep Time 20 minutes | Cook 45 minutes | Easy | Vegetarian, Gluten-Free
- 1kg sweet potatoes;
- 2 tbsp olive oil;
- 1 tsp smoked paprika,
- 1 garlic clove, crushed;
- 200g Greek-style yogurt;
- small handfuls flat leaf parsley and dill, chopped;
- 1-2 tbsp lemon juice.
For the potatoes. Preheat the oven to 200C, gas mark 6. Slice the sweet potatoes into wedges, about 6-8 per potato. Transfer to a large roasting tin and toss with 2 tbsp olive oil. Dust with the paprika and season. Roast for 40-45 minutes, turning half way through.
For the dressing. While the potatoes are cooking, stir the garlic into the yogurt with 1/2 the chopped herbs, lemon juice, season and set aside.
To serve. Arrange the sweet potatoes on a platter and spoon the yogurt dressing over, scattering with the remaining herbs on top.
Original recipe from Waitrose Food issue January 2018.