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Sweet potato wedges with garlic and herb dressing, frizzled shallots and capers
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Serves: 4 as a side
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
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.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.