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Crunchy sweet potato wedges recipe

Crunchy sweet potato wedges recipe

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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
  • Vegetarian
  • Gluten-free

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
    312kcal     16%

  • Fat

    13g 19%

  • Saturates

    3g 16%

  • Sugars

    11g 12%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 40.6g Protein 4.9g Fibre 6.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C, and line 2 large trays with baking paper.
  2. 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.
  3. 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.

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