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Smoky roast sweet potato wedges
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Serves: 3 as a side
550g (3 medium) sweet potatoes, scrubbed, each sliced lengthways into 8-10 wedges
2 tbsp sunflower or light olive oil
½ tsp hot smoked paprika
1 red chilli, sliced
1½ tbsp maple syrup
50g smoked almonds * , slivered or roughly chopped
(*Available in selected stores)
1. Preheat the oven to 200˚C, gas mark 6. Line a large baking sheet with parchment. Toss the sweet potato wedges with the oil and paprika; season and spread out on the baking sheet in a single layer. Cook for 35 minutes.
2. Remove the wedges from the oven and add the sliced chilli, maple syrup and smoked almonds, tossing through with a spatula. Return to the oven and cook for a further 15 minutes, until the potatoes are soft and caramelised and the almonds toasted. Serve straight away.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.