Wash the sweet potatoes, cut them into wedges and toss thoroughly with the olive oil, paprika, garlic powder, cayenne pepper, salt and black pepper.
Spread the seasoned sweet potato wedges on a baking tray and bake at 200 °C (180 °C fan) for 25–30 min, until the sweet potato is soft and lightly browned at the edges. Turn them once halfway so they cook evenly.
Meanwhile, finely mash or blend the avocado with the lime juice, fresh garlic, salt and black pepper until creamy.
Wash the coriander, chop it finely and fold it into the avocado dip, or scatter it over later. Taste the dip and balance it with a little more lime juice if needed.
Take the finished sweet potato wedges out of the oven and let the steam escape for a moment so they firm up a little on the outside.
Serve the spicy sweet potato wedges hot with the avocado dip, sprinkled with coriander.
Good to know
Spicy outside, soft inside – exactly how good wedges should be. Add a creamy dip that freshens everything up. Simple, honest and really cosy.
Swaps
Avocado → white bean purée with olive oil (more protein and fibre); lime juice → lemon juice (similar acidity, vitamin C); coriander → parsley (milder, also provides plant compounds); olive oil → avocado oil (stable at high heat, mainly unsaturated fats)
Allergens
The recipe is naturally vegan and free from the most common allergens such as milk, egg and gluten, as long as the spices are pure rather than blends. Use the cayenne pepper sparingly for children; during pregnancy, fresh avocado is considered fine as long as all ingredients are prepared hygienically.
