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Seasame seed & tumeric sweet potato wedges

Serves 2 (as a side)


800 grams of sweet potato (skin on), cut into wedges
1 heaped teaspoon potato starch or arrowroot flour
1 teaspoon turmeric
3 teaspoons sesame seeds
2 tablespoons unrefined rice bran oil, grapeseed oil or coconut oil
salt and pepper 
1/3 cup good quality mayonnaise ( I use Thomy)
1/2 clove garlic, crushed


Preheat your oven to 220c. You need a really good high heat to get sweet potato wedges going and develop a good crunchy crust.

Once the sweet potato is cut into wedges pop them in a large sized baking dish. You want enough room so that when they are spread out the wedges will not touch each other. This allows room for the heat to circulate and again stop sogginess. Before spreading out your wedges add the potato starch and toss through the wedges to coat them well. The starch creates a lovely light seal that helps lock in the moisture and creates a 'to die for' crust. Now, add 2 teaspoons of the sesame seeds, the turmeric and a liberally seasoning of salt and pepper. Toss well again to coat.

Add the oil and toss once more to coat the wedges. Some of the seeds will fall off the wedges but this is fine. These will stick together in the pan and basically create little crunchy bites of heaven. Now spread out the wedges so they are not touching each other in the pan. If your pan is too small and they are laying on top of each other then you need a bigger pan.

Place in the oven to bake. At the 20 minute mark remove them and turn the sweet potato wedges over with a spatula. Sprinkle over the remaining sesame seeds and place back in the oven for the remaining 10 minutes. If the wedges look like they need a little longer at the 30 minute mark then simply give them another 5-10 minutes as deemed needed.

Whilst the wedges are cooking, prepare the aioli by combining the mayo and crushed garlic in a small bowl. Set aside.

Remove the wedges from the baking dish and serve whilst still hot with a side of aioli..

 Recipe and image courtesy of Jessica Cox.