Sweet Potato Wedges with Salsa Verde
April 07, 2017 | Serves 4
- 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.
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.