Sweet Potato Wedges with Salsa Verde


  • 1kg of Sweet Potatoes
  • 2 Tablespoons of Olive Oil
  • Sea Salt & Pepper
  • Optional: 40g of Feta

For the Salsa Verde

  • 1/3 Cup of Olive Oil (80ml)
  • Juice of 1 Lemon
  • 1 Tablespoon of Red Wine Vinegar
  • 3 Tablespoons of Capers
  • 1 Large Bunch of Coriander
  • 1 Handful of Basil
  • 1 Clove of Garlic, Roughly Chopped

These are the best! I can’t imagine a time when I wouldn’t be in the mood for them. The salsa verde is so zingy and fresh – absolute heaven with a crisp, sweet wedge. I cut the wedges really big and chunky, I think it makes for much crisper wedges, so look for big sweet potatoes when you’re buying them.

Sweet Potato Wedges with Salsa Verde & Feta 6

Preheat the oven to 200’C. Cut the sweet potatoes into large, chunky wedges. Lay them out on a roasting tray, drizzle on the olive oil and season generously with salt and pepper. Toss well and pop them in the oven to roast for about 45-50 minutes until crisp.

While the wedges are cooking, add all of the salsa verde ingredients to your blender and blend well.

Let the wedges cool a little, then dollop the salsa verde over them and if you’re using it, crumble on the feta. Serve straight from the tray.