Sweet Potato Wedges with Goats Cheese, Fresh Herbs and Dukkah
Sweet potatoes are a rich source of fibre, as well as containing an array of vitamins and minerals, including iron, calcium, selenium, vitamin C and B vitamins. Keep the skin on your sweet potato for added fibre and healthy digestion.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 medium sweet potatoes, skin on
Extra-virgin olive oil, to drizzle
Sea salt and cracked black pepper, to season
150g goat’s cheese, crumbled
1 large handful of fresh mint leaves, roughly chopped
1 large handful of fresh flat-leaf parsley, roughly chopped
Dukkah, generous sprinkle
Equipment
LARGE BAKING TRAY
Recipe
Pre-heat oven to 200 degrees Celsius.
Cut the sweet potato lengthways into approximately 2cm thick wedges. Arrange on a large baking tray with baking paper. Drizzle with olive oil and season with sea salt and cracked black pepper. Bake for 25-30 minutes, until slightly crisp.
Once the sweet potato is cooked, transfer to a large serving plate and crumble over goat’s cheese. Sprinkle with fresh herbs and dukkah to serve.
