zoom Sweet potato wedges with garlic and herb dressing, frizzled shallots and capers

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    Sweet potato wedges with garlic and herb dressing, frizzled shallots and capers

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    Sweet potato wedges with garlic and herb dressing, frizzled shallots and capers

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4 as a side

    Ingredients

    1kg sweet potatoes
    3 tbsp olive oil
    ¾ tsp smoked paprika
    1 garlic clove, crushed
    200g Greek-style yogurt
    small handful flat leaf parsley, chopped
    small handful mint leaves, chopped
    1–2 tbsp lemon juice
    2 shallots, halved and finely sliced
    2 tbsp capers, rinsed and drained

    Method

    1. Preheat the oven to 200°C, gas mark 6. Slice the sweet potatoes into slender wedges, about 6-8 per potato. Transfer to a large roasting tin and toss with 2 tbsp oil. Dust with the paprika and season. Roast for 40-45 minutes, turning with a spatula halfway through.

    2. Meanwhile, stir the garlic into the yogurt with ½ the chopped herbs and the lemon juice; season and set aside. Ten minutes before the potatoes are cooked, put the remaining 1 tbsp oil in a frying pan over a low-medium heat. Add the shallots and a pinch of salt and fry gently for 8 minutes, stirring often, until soft. Increase the heat slightly and add the capers, cooking for 1-2 minutes, until the shallots turn slightly golden.

    3. Arrange the sweet potatoes on a platter and spoon the yogurt dressing over, scattering with the shallots and capers, and the remaining herbs. 

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    This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue

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