Sunday, 10 May 2015

Roasted sweet potato wedges (V+)

Oven-roasted minty wedges

You will need:
6 small sweet potatoes
1 clove of garlic
0.5 cm fresh ginger
small bunch of flat leaf parsley
1 sprig fresh mint (5-7 leaves)
2 tbsp olive oil
1 tbsp ground almond
1 tsp ground cumin seeds
1 tbsp dried rosemary

1. Scrub the sweet potatoes, leave the skin on and cut them into wedges.
2. Place wedges into a mixing bowl. Add olive oil, mix to cover evenly.
3. Season with ground cumin and dried rosemary. Mix.
4. Arrange wedges on a baking tray lined with baking paper and roast in a preheated oven at 200 C for about 20 to 25 mins.
5. Place roasted wedges back into the mixing bowl. Season with chopped parsley and mint, and minced garlic and ginger. Add ground almond too. Gently mix through. Serve hot. Enjoy!

Tips: Dip into hummus (V+) or tzatziki (V);

No comments:

Post a comment