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Sweet potato wedges with seeds and yoghurt

  • 0:10 Prep
  • 0:40 Cook
  • 4 Servings


  • 800g sweet potato, cut into thick wedges
  • 1 tablespoon olive oil
  • Sea salt
  • 1/2 teaspoon sesame seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds (pepitas)
  • 1/4 cup Greek style yoghurt
  • Lemon wedges, to serve


  • 1
    Preheat oven to 220C (200c fan-forced). Line a large baking tray with baking paper.
  • 2
    Spread sweet potato onto baking tray, drizzle with oil and toss to combine. Season with sea salt. Bake in oven for 35−40 minutes, or until golden and tender, turning halfway during cooking.
  • 3
    To serve, sprinkle sweet potato wedges with seeds, and serve with Greek yoghurt and lemon wedges.

Source: taste.com.au


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