SPICY SWEET POTATO WEDGES WITH CURRIED PEANUT BUTTER DIP
These sweet potato wedges make a great snack, pre-dinner nibble or party food. You can cook everything in advance and reheat them just before you’re ready to serve.
SERVES 4
PREP 10 MINUTES
COOK 25–30 MINUTES
600g (1lb 5oz) sweet potatoes
2 tbsp olive oil
a pinch of cayenne, chilli powder or dried crushed chilli flakes
a pinch each of ground cumin and turmeric
a few sprigs of coriander (cilantro), chopped
sea salt and freshly ground black pepper
CURRIED PEANUT BUTTER DIP
2 tbsp peanut (groundnut) oil
4 spring onions (scallions), chopped
2 garlic cloves, crushed
1 red Thai chilli, diced
3 tbsp crunchy peanut butter
1 tbsp dark brown sugar
2 tsp Thai red curry paste
4–5 tbsp water, to mix
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Wash and scrub the sweet potatoes – there’s no need to peel them. Pat dry with kitchen paper (paper towels) and cut each one into thick wedges. Arrange on a large baking tray (cookie sheet) and drizzle with oil. Turn them in the oil until they are glistening all over.
Sprinkle with a good pinch of sea salt, black pepper and the ground spices. Bake in the preheated oven for 25–30 minutes until tender inside but crisp and golden brown on the outside.
Meanwhile, make the curried peanut butter dip: heat the oil in a pan set over a medium heat. Cook the spring onions, garlic and chilli, stirring, for 3–4 minutes until softened. Stir in the peanut butter and sugar and cook for 1 minute. Add the curry paste and water and keep stirring until you have a hot and well-blended dipping sauce. Remove from the heat and set aside to cool.
Serve the warm sweet potato wedges, sprinkled with coriander, with the dip on the side.