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.
Agreed. Sweet potatoes are fantastic and have been a staple out here for ages – specifically Molokai sweet potatoes, which are purple and amazing!! I love using sweet potatoes in my meals. Especially if the meal is savory. I love your mix of sweet and savory with the sweet potatoes and thyme salt.
Thanks for that lovely comment. The purple sweet potatoes are not so common here, but sound fabulous. I look forward to following your blog – have not met anyone in the blog world from Hawaii before.
Thank you for your reply! I’ve met a few fellow bloggers out here, on Maui but not many food bloggers that I know of.
I’ll be following your blog as well.
I’ll make something soon with Molokai Sweet Potatoes and will post the recipe on my blog. They are a sweet potato so unlike other sweet potatoes, and that makes them much more fun to work with because of the challenge.