• 800 g sweet potatoes, cut into wedges
  • 1.5 tbsp olive oil
  • 1 tsp mild chilli powder
  • 230 g soured cream and chive dip


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the wedges in a pan, cover with cold water and bring to the boil. Cook for 3 minutes. Drain.

  2. 2

    When the wedges have cooled a little, put them in a large bowl and toss with the olive oil and chilli powder, and season with freshly ground black pepper.

  3. 3

    Put skin-side down on a baking tray and bake for 30 minutes, shaking every so often to stop them sticking. Serve with the soured cream and chive dip.

Nutritional Details

Each serving provides
  • Energy 976kj 233kcal 12%
  • Fat 12.9g 18%
  • Saturates 2.9g 15%
  • Sugars 11.0g 12%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

25.3g carbohydrate 3.0g fibre 2.4g protein

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