Dessertsdeliciouslyella
Loaded Sweet Potato Wedges 2.0
This week we’ve revisited a well-loved DE recipe and given it a glow-up! Not only does it look vibrant and impressive, it tastes incredible too. It’s full of amazing flavours and textures, and perfect for sharing with friends and family.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C / 390°F.
2
On a large baking tray, toss together the sweet potato, lentils, cumin seeds, paprika, oregano, olive oil and a generous pinch of salt. Spread out into a single layer and roast for 35–⏱️ 40 minutes until golden.
cumin seeds1 teaspoondried oregano1 teaspoonolive oil2 tablespoons
3
In a small bowl, mix together the onion, half the lime juice and a pinch of salt; set aside to marinate.
4
Add the avocado to a bowl and roughly mash with a fork. Stir in the remaining lime juice, jalapeños, coconut yoghurt, coriander stalks and a generous pinch of salt.
jalapeños3.5 oz
5
To serve, spread out the avocado mixture on a large serving platter, top with the sweet potato and lentils, then spoon over the pickled onion. Add a pinch of chilli flakes (if using), the coriander leaves and a pinch of sea salt flakes (to taste).
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