Cumin sweet potato wedges with yoghurt dip

Name: Cumin sweet potato wedges with yoghurt dip
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 900g sweet potato, scrubbed and cut into wedges; 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp smoked paprika; 200g Greek yoghurt; 1 tbsp fresh mint, chopped; 1 tsp lemon juice; 1 garlic clove, crushed; 2 tbsp pumpkin seeds

Crisp-edged sweet potato wedges with warm spices and a cool lemon and mint yoghurt dip.

Time45 min
LevelEasy
Costabout £0.65 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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900 gsweet potatoesscrubbed and cut into wedges
2 tbspolive oil
2 tspground cumin
1 tspsmoked paprika
200 gGreek yoghurt
1 tbspfresh mintchopped
1 tsplemon juice
1garlic clovecrushed
2 tbsppumpkin seeds

Method

1
Heat the oven to 220°C (200°C fan). Put a large tray in to heat up.
2
Toss the wedges in the oil, cumin and paprika. Do not crowd them.
3
Tip onto the hot tray and roast for 30 minutes, turning once, until the edges are crisp and dark.
30 min
4
Mix the yoghurt, mint, lemon juice and garlic in a bowl.
5
Scatter the pumpkin seeds over the wedges and serve hot with the dip.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.