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Spiced sweet potato wedges

Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 193
  • Carbohydrates 32
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 5
  • Fibre 5
  • Salt 0.2

Nutrition per serving

  • Calories 193
  • Carbohydrates 32
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 5
  • Fibre 5
  • Salt 0.2

Ingredients

  • 2 tsp ground cumin
  • 2 tsp chilli flakes
  • 2 tsp sumac
  • 2 tbsp thyme leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped
  • 3 garlic cloves
  • zest and juice 1 lemon
  • 3 tbsp olive oil
  • 1¼kg sweet potatoes, cut into wedges

Method

  1. Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.

  2. Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.

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