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.
For the potatoes:
2 large sweet potatoes, cut into wedges
½ tsp five spice (or use an another spice, ground coriander is nice sub)
3 tbsp toasted sesame seeds
Lime zest, to serve
For the Sriracha mayonnaise:
3 tbsp mayonnaise
1 tbsp Sriracha
½ lime, juiced
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.
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.
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.