Seasonal Recipes

spicy thai sweet potato wedges

  
1kg sweet potatoes cut into wedges
1 Tbsp. coconut oil
1 large clove of garlic, chopped
sambal oelek, or your favourite savoury chilli paste, to taste 
salt, to taste

Toppings

1 cup of packed shredded purple cabbage
1/4 cup of chopped toasted cashews
torn or roughly chopped mint leaves (you can use basil and chives)
thinly sliced chilis
1 lime

1 small shallot, roughly chopped
1/3 cup natural yogurt 
1/3 a cup of coconut milk
juice of one juicy lime
1 teaspoon fresh turmeric
1/4 tsp. sea salt
splash of fermented sweet chilli sauce

Instructions

  1. Preheat the oven to 200°C.
  2. Melt the coconut oil in a small pan over low-medium heat.
  3. Add the garlic and sauté for a minute or two until very fragrant.
  4. Add a few tablespoons of the chili paste (see note) and keep sautéing until everything is well incorporated and smells amazing.
  5. Toss the mixture with the sweet potato wedges and season with salt, to taste (amount will depend on how much salt is in your chili paste - I had to add a few pinches with the sambal oelek).
  6. Roast for about 30 minutes, until the potatoes are fully cooked (pierce with a knife to test), starting to brown on the bottom, and there are burnt garlic bits on the surface.
  7. While the potatoes are roasting prep the toppings and make the dipping sauce. Combine all the dipping sauce ingredients in a food processor or high speed blender and process until really smooth. Add some more coconut milk and/or water, if needed, to adjust the consistency. It took a couple of minutes at super high speed in my blender. Taste and adjust with salt and/or lime juice. Refrigerate until ready to use.
  8. Massage the shredded cabbage with a pinch of salt and the juice of half a lime. Set aside and slice the remaining half of the lime into wedges.
  9. When the potatoes are ready, top them with the cabbage and remaining toppings right away and serve hot with the lime wedges and dipping sauce on the side.

Notes

Chili pastes totally vary in heat, salinity, and flavour! Use your favourite, or whatever you have on hand and adjust the amount to achieve the desired heat. I used about 2 heaped Tbsp. of sambal oelek (pretty mild) for 1kg of sweet potatoes.