My family fell in love with sweet potato wedges long before they became a cafe staple, principally because roast sweet potatoes were also a family favourite. I wanted something that was a little more healthy, and these oven baked wedges were perfect. They only use a little bit of olive oil, are seasoned with salt infused with fresh thyme, and dipped in tangy greek yoghurt for a smooth and creamy finish.
Serves 4 – 5 as a snack or a side
1 kg small orange, fleshed sweet potatoes
2 tablespoons olive oil
1 tablespoon sea salt (Maldon is my favourite)
5 – 6 sprigs of fresh thyme
4 tablespoons greek yoghurt
Preheat oven to 195 C. Peel the sweet potato and cut lengthwise into quarters, or even sixths, if they are fatter. Toss in a medium sized bowl with the olive oil until well coated and then place in a single layer on a baking tray that has been lined with silicon paper. Bake in the oven for 25 – 30 minutes, until the sweet potato wedges are cooked and crispy and slightly caramelised on the edges. Meanwhile, in a pestle and mortar, grind the salt with the thyme sprigs. The leaves with disintegrate and you can pick out the stems. You’ll be left with a pale green finely ground powder that smells heavenly. When the sweet potato is done, turn onto a serving plate and sprinkle with some of the salt. Serve immediately with the yoghurt on the side. The left over salt will keep if kept in an airtight container.