These sweet potatoes are so easy and would be delishhh with a roast chicken, miso salmon fillets or maybe some salad if you fancy rustling one up. Alternatively, they are great flying solo.
It’s the perfect side dish to throw together for a dinner party – any recipe with just two simple steps has our vote.
Serves: 2
Prep time: 5 minutes
Cook time: 35-40 minutes
Photography: Chloe Hardwick
Styling: Elena Silcock
Season: Autumn/Winter
Ingredients
For the potatoes:
2 large sweet potatoes, cut into wedges
½ tsp five spice (or use an another spice, ground coriander is nice sub)
Olive oil
3 tbsp toasted sesame seeds
Lime zest, to serve
For the Sriracha mayonnaise:
3 tbsp mayonnaise
1 tbsp Sriracha
½ lime, juiced
Method
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Heat the oven to 200C/180C fan/gas mark 6. Tip the sweet potato wedges into a large baking tray and toss with the 5 spice. Drizzle with olive oil, then scatter with the sesame seeds and toss to coat. Season with salt and roast for 30-40 mins, until crisp on the outside and soft in the middle.
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Make the sriracha mayo by mixing the ingredients together and seasoning well. Tip the wedges onto a platter, finish with lime zest and a little more salt. Serve with the sriracha mayo.
Read more: You Bring The Wine
Ellie started her newsletter You Bring The Wine back in December 2020, gifting us with crazy good, easy and delicious recipes. Throw in a healthy dose of kitchen tips, good humour and photography by Chloe Hardwick, it’s the kind of stuff we genuinely want piling up in our inbox.
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