Sweet potato wedges with spring onion dressing
A tangy, vibrant dressing gives these classic wedges a summery makeover
Sweet potato, raw
600 g, scrubbed and cut into wedges
6 medium, ends trimmed and thinly sliced
Red wine vinegar
1 clove(s), finely chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. In a large bowl, toss the sweet potato with ½ tbsp olive oil and season. Place on the prepared tray in a single layer. Roast for 20 minutes, or until golden and tender.
- Meanwhile, combine the spring onions, vinegar, garlic and remaining oil in a small bowl and season well. Arrange the wedges on a platter, drizzle with the spring onion dressing and serve.
You can swap the sweet potato for butternut squash