Sweet potato wedges with coriander yoghurt

Prep: 5 mins
Cook: 30 mins
Sweet potato wedges with coriander yoghurt
Delicious vegetable snack or side dish.

3 sweet potatoes

60ml water

1 tbsp olive oil

Salt and pepper

Coriander yoghurt

6 tbsp natural yoghurt

½ lemon, juiced

Bunch of coriander, chopped

Preheat oven to 220°C/450°F/Gas 8.

Drain the chickpeas and pat dry with a tea-towel.

Cut the sweet potatoes into 4 lengthways. Transfer to a bowl, add 60ml water and cover with cling film. Punch a few holes along the top with a knife and microwave for 5 minutes.

Drain and toss with 1 tbsp olive oil and toss to coat.

Season with salt and pepper, then bake for 20 minutes.

In the meantime, mix the yoghurt together with chopped coriander and lemon juice.

Serve with the yoghurt dip on the side.

Serves
4

Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables

Recipe Type
Easy, Healthy, Snacks, Vegetarian

Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free

Level of Difficulty
Easy

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