Sunday, 11 August 2013

Lemony Sweet Potato Wedges

In line with my lack of cooking lately this is more of a non-recipe. It's one you should try, though. Like really :)
Have you ever noticed how when you make sweet potato pie or cheesecake and you add lemon zest it really makes the sweet potato flavour pop? I ended up wondering whether that would work as well when making wedges. Short answer - it does. Really well.
The long answer is that you don't loose the sweetness of the sweet potatoes but I find these work better with savoury stuff than their overly cinnamony siblings.

Lemony Sweet Potato Wedges (perfect for one)
1 Sweet Potato
Zest of 1/2 Lemon
1 tsp Salt
1/2-1 tbsp Olive Oil

Preheat your oven to 220˚C.
Peel the sweet potato and cut it into wedges.
Rub the salt and lemon zest together using your fingers. Combine with the olive oil. What I do is start off with half the oil and safe the rest for later.
Toss the wedges in the lemon-mix. If you feel they are not properly coated add a bit more oil but keep in mind that you don't want the oil dripping off the wedges either.
Bake for 20 or so minutes (until the the edges are crispy).
Now, the wedges are lovely on their own with some humus, but they work particularly well with some ragu or some other stew you found hiding in your freezer.
I hope you have a fantastic week!

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