Roasted sweet potato wedges served with guacamole and lime sour cream topping, lime zest, red onion, cherry tomatoes and tarragon

serves 4, prep 45 mins.

INGREDIENTS:

For the roasted sweet potato wedges:

•  4 medium-sized sweet potatoes, peeled and cut into wedges

• 2 tbsp olive oil

• Salt & pepper to taste

  For the lime sour cream topping: 

• 2 tbsp sour cream

• Juice of ½ lime

• Zest of 1 lime

• Salt & pepper to taste

  For the garnish:

• ¼ red onion

• 8-10 cherry tomatoes

• Fresh tarragon leaves

   

METHOD:

Roasted sweet potato wedges:

• Cut the potatoes into wedges

• Preheat the oven to 220°C.

• Place the sweet potato wedges on a baking tray,

• before drizzling with olive oil and seasoning with salt and pepper. Toss well so that the wedges are evenly coated.

• Roast the sweet potato wedges for about 30-35 mins., or until golden brown and cooked through, turning them halfway through the cooking time.

• Peel and slice the red onion into rings. Cut the tomatoes in half.

   

  Lime sour cream topping:

  In a small bowl, combine the sour cream, lime juice, lime zest, salt and pepper. Mix well and taste before seasoning as desired.

ASSEMBLY:

• Place the roasted sweet potato wedges on a serving platter.

• Garnish with the red onion, halved cherry tomatoes and fresh tarragon leaves.

TO SERVE

Serve the roasted sweet potato wedges with guacamole, sour cream topping and garnish.

ENJOY!