Sweet potato wedges

Vegan griddled sweet potato wedges with coriander chutney

Chunky chips served with a zingy green dip

By , 18 December 2019

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Vegan griddled sweet potato wedges with coriander chutney
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 221g serving contains
  • Energy

    952KJ

    228KCAL

    11%
  • Fat

    4.0g

    low

    6%
  • Saturates

    0.4g

    low

    2%
  • Sugars

    11.3g

    med

    13%
  • Salt

    0.22g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • 4 medium sweet potatoes, washed, dried and cut into wedges
  • 1tbsp rapeseed oil
  • 1tbsp smoked paprika
  • 1 green chilli, deseeded and sliced, plus extra to garnish
  • 2 x 25g packs coriander, roughly chopped
  • 2cm thumb-sized piece of ginger, chopped
  • 1 large clove garlic
  • 1tsp ground cumin
  • ½tsp ground coriander
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • On a baking tray, toss the wedges with the oil and paprika. Roast for 18-22 mins until starting to soften but still holding their shape.

  • For the chutney, whizz the remaining ingredients with 2-4tbsp water in a blender until smooth.

  • Heat a griddle pan on high; fry the wedges for 1-2 mins each side to char.

  • Serve sprinkled with the extra green chilli and the chutney on the side, to dip.