zoom Sweet potato wedges with pineapple ketchup

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    Sweet potato wedges with pineapple ketchup

    Great for all the family these easy wedges are perfect when served with this deliciously fruity home made ketchup.

    • Vegetarian
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 25-30 minutes

    Serves: Serves 2-4 (makes approx 1 litre ketchup)


    2 tbsp olive oil
    4 echalion shallots, finely sliced
    6cm piece fresh root ginger, peeled and grated
    1/2 tsp ground cloves
    1/2 tsp ground cinnamon
    6 all spice berries
    4 cloves garlic, peeled and halved
    1 large Waitrose Supersweet Pineapple, peeled, core removed, flesh chopped
    200ml cider vinegar
    200ml pineapple juice
    Juice 3 limes
    200g brown sugar
    2 tbsp sundried tomato paste

    For the wedges:

    4 sweet potatoes, scrubbed
    2 tbsp olive oil
    1 tsp sweet smoked paprika
    1 tbsp finely chopped fresh rosemary


    1. Place the oil and shallots in a medium saucepan over a medium heat and cook for 5 minutes until softened.  Add the ginger, spices and garlic and cook for 5 minutes more.
    2. Add the prepared pineapple, vinegar, pineapple juice, lime juice, sugar and tomato paste and bring to a simmer.  Lower the heat and continue to cook for 25 minutes, until slightly thickened and reduced and the pineapple is starting to break down.
    3. Remove from the heat and leave to cool before puréeing with a hand blender.  Tip into a sieve over a bowl and push the purée through with the back of a spoon.  Pour the strained ketchup into sterilised bottles and store in a cool dry place for up to 3 months.
    4. To make the wedges, preheat the oven to 200°C, gas mark 6.  Cut the potatoes into long thin wedges.  Toss in the oil, paprika and some salt and spread out in a single layer across 2 baking sheets.  Bake in the oven for 25-30 minutes until golden.  Scatter with the chopped rosemary and serve with the pineapple ketchup.

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