Crunchy sweet potato wedges recipe
Our crispiest ever sweet potato wedges. Top with grated pecorino, garlic granules and a dash of olive oil for a side dish that's sure to go down a hit.
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 312 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 tsp garlic granules
- 30g polenta
- 5g fresh thyme, leaves picked
- 50g pecorino, grated
- 4 tbsp olive oil
- 1.2kg sweet potatoes, scrubbed and cut into wedges
Each serving contains
- Energy
- 1310kJ 312.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.6gProtein 4.9gFibre 6.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C, and line 2 large trays with baking paper.
- Mix the garlic granules, polenta, thyme and half the pecorino in a large bowl; season. Pour in the olive oil and mix. Add the sweet potatoes wedges and toss to coat evenly.
- Arrange the wedges on the trays, making sure they are well spaced, then bake for 25 mins, turning halfway. Scatter over the remaining pecorino to serve.
- See more Sweet potato recipes
