This is a wonderful dish to serve as an accompaniment to barbeque meats or as a snack. It is definitely moreish and so quick and easy to prepare. The aromatic Rendang curry mix adds depths of flavour to the crème fraiche or yoghurt to create a very tasty dip.
Ingredients
- 4 Sweet potatoes
- 4 tablespoon of olive oil
- ½ teaspoon of sea salt
Dipping sauce
- 1 tablespoon of Nonya Secrets Rendang curry mix
- 200g Crème fraiche or natural yoghurt
- 1 tablespoon of lemon juice
- ½ teaspoon of sea salt
Serves 4-6
Preparation
Preheat the oven to 190 C/Gas Mark 5. Wash the sweet potatoes and cut them lengthways into wedges. Place them in a roasting tin and drizzle olive oil over them. Sprinkle with sea salt and roast for about 30 minutes until tender and golden brown.
Combine the dressing ingredients in a separate bowl and adjust seasoning to taste. Transfer to a small serving bowl and serve alongside the roasted sweet potato wedges.
