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Sweet potato wedges with coriander pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/360F/Gas 4.

  2. Blanch the sweet potato wedges in boiling salted water for 4-5 minutes, then transfer to a baking sheet, drizzle over the oil and season well with salt and freshly ground black pepper. Transfer to the oven to roast for 6-8 minutes, or until tender.

  3. For the coriander pesto, place all of the coriander pesto ingredients into a food processor and pulse until smooth.

  4. Serve the sweet potato chips stacked on a plate with the coriander pesto drizzled around the outside.

Ingredients

For the sweet potato wedges

  • 1 sweet potato, cut into wedges
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the coriander pesto

  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 garlic clove, chopped
  • 2 handfuls fresh coriander leaves

Shopping List

Sweet potato wedges with coriander pesto

Fruit and vegetables

Cooking ingredients

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