SWEET POTATO WEDGES WITH CORIANDER PESTO
Ingredients
- 1 sweet potato
- cut into wedges
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 1 garlic clove
- chopped
- 2 handfuls fresh coriander leaves
Directions
- Preheat the oven to 180C/360F/Gas 4.
- Blanch the sweet potato wedges in boiling salted water for 4-5 minutes
- then transfer to a baking sheet
- drizzle over the oil and season well with salt and freshly ground black pepper. Transfer to the oven to roast for 6-8 minutes
- or until tender.
- For the coriander pesto
- place all of the coriander pesto ingredients into a food processor and pulse until smooth.
- Serve the sweet potato chips stacked on a plate with the coriander pesto drizzled around the outside.
