Sweet potato wedges with coriander yoghurt
Prep:
5 mins
Cook:
30 mins
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
