Waitrose and Partners
Buffalo sweet potato wedges

Buffalo sweet potato wedges

Tangy Buffalo sauce and sweet potato are teammates in these champion wedges. Waitrose Food content editor Rosie Bensberg turns the American classic up a notch by smothering them in creamy blue cheese sauce – there’s no better burger, steak or chicken side. Follow Rosie on Instagram.

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Gluten freeVegetarianSource of fibreSource of protein1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

Ingredients

  • 600g sweet potatoes, large ones halved widthways, cut into 2cm wedges
  • 1½ tbsp olive oil
  • 1½ tbsp Buffalo hot sauce, plus extra to serve
  • 65g Stilton
  • 200g No.1 Fat Free Strained Greek Yogurt
  • ¼ tsp celery salt
  • ½ x 20g pack chives, finely sliced

Method

  1. Preheat the oven to 230°C, gas mark 8. In a large bowl, toss the sweet potatoes in the oil; season. Arrange on two large baking trays, then roast for 25-30 minutes until soft and charred. Drizzle over the Buffalo sauce and stir to coat, then roast for another 5 minutes.

  2. Meanwhile, in a mini food processor pulse together the cheese, yogurt, celery salt and some ground black pepper until smooth (don’t overmix or it will become liquid). Tip into a bowl, stir through half the chives, then season and chill until needed. Spread the yogurt dip over a serving plate and arrange the potato wedges on top, scattering over the remaining chives.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,418kJ/ 338kcals

Fat

12g

Saturated Fat

5.1g

Carbohydrates

41g

Sugars

23g

Fibre

7.6g

Protein

12g

Salt

1.7g

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