The healthy but delicious alternative to deep fried wedges. Beautifully baked, caramelized sweet potatoes, what more could you want?
Put your avocados, sour cream, mint leaves, ground coriander, lemon juice, lemon zest and a pinch of salt and pepper in a blender and blend until smooth. If your mixture is struggling to blend you can add a dash of grapeseed oil to help it bind. You may also want to scrape down the sides of the blender with a spatula.
Once blended, transfer your dip to a ramekin or container, cover with cling film or a lid and then leave in the fridge until you're ready to serve.
Get plenty of kitchen paper for draining. Pre-heat a non-stick frying pan over medium heat, then add about 1-2 tablespoons of grapeseed oil. add your wedges and fry them for about 1-2 minutes on each side, just to achieve an outer skin on the sweet potatoes (you won't be able to fit all of your potatoes in the pan, so fry them in as many batches as you need). Transfer the sweet potato onto your kitchen paper to drain.
Put your semi cooked wedges into a large bowl then add your cumin, rosemary, a pinch of salt, a pinch of pepper and just enough grapeseed oil to lightly coat the wedges (2 tablespoons max).
Use your hands to evenly coat all of the wedges (be gentle). Then transfer onto a baking tray lined with baking paper.
Place in the oven and cook the wedges for about 35-40 minutes. And turn them halfway through.
Serve the wedges hot with your dip and enjoy.