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–+ servings

Sizzling Sweet Potato Wedges

Couverts4
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Ingredients

  • 3 sweet potatoes 250g each
  • 2 tablespoons Cajun seasoning plus extra for sprinkling
  • 1 x 460g jar of roasted red peppers
  • 50 ml soured cream
  • 1 cucumber
  • 250 g ripe mixed-colour cherry tomatoes
  • 1 iceberg lettuce
  • 60 g feta cheese

Instructions

  • Preheat the oven to 190°C.
  • Scrub the sweet potatoes, slice them 1cm thick, then halve each slice to give you wedges – I like to use a crinkle-cut knife for this.
  • Toss with the Cajun seasoning, 1 tablespoon of olive oil and a small pinch of sea salt.
  • Arrange in a single layer on your largest roasting tray and roast for 40 minutes, or until golden and cooked through, shaking halfway.
  • About 10 minutes before the wedges are done, drain the peppers and blitz half in a blender with the soured cream until smooth.
  • On your largest board, roughly chop the rest of the peppers with the cucumber, tomatoes and lettuce, mixing as you go.
  • Toss with the dressing and season to perfection.
  • Crumble over the feta, then serve with the sizzling sweet potato wedges and an extra sprinkling of Cajun seasoning.
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Course; Side Dish