Baked sweet potato wedges
Baked sweet potato wedges with a quark dip, chives, olive oil and paprika: golden brown outside, soft inside and easy from the oven.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 390 kcal per serving
- Protein: 12 g
- Fat: 12 g
- Carbs: 55 g
Ingredients
- A few freshly snipped chives
- 1 large sweet potato (about 400g)
- ½ tsp sweet paprika
- 100g quark (or soured cream, for the dip)
- 1 tbsp olive oil
- Coarse salt
Method
You’ll need: oven · baking tray · chopping board · knife
- Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Wash the sweet potato and cut it into even wedges.
- Toss the sweet potato with the olive oil, sweet paprika and coarse salt. Spread everything out on the tray so the wedges roast evenly.
- Bake the wedges at 220 °C for 20–25 min until soft and coloured at the edges. Turn them once halfway through.
- Meanwhile, stir the quark or soured cream until smooth. Mix in the chives and season the dip with a little salt.
- Let the wedges steam off briefly so they firm up a little on the outside. Season again with a little coarse salt if needed.
- Serve the baked sweet potato wedges hot with the chive dip.
Good to know
When it should be simple and really good, these wedges are exactly my thing. Lightly crisp outside, soft inside, with a cool dip on the side.
Swaps
Quark → Greek yoghurt (also provides protein); soured cream → skyr (provides protein); chives → parsley (also provides vitamin K); olive oil → avocado oil (milder flavour, mainly monounsaturated fats)
Allergens
The recipe contains milk (quark or soured cream). Usually well suited to children; in pregnancy, make it with pasteurised dairy products.
