HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Roasted Sweet Potato Wedges
Dukkah Roasted Sweet Potato Wedges

Dukkah Roasted Sweet Potato Wedges

with Lemon Yoghurt & Mint | Serves 2

Read more

This side dish will be sure to steal the main show tonight! Layer with a base of lemon yoghurt, add dukkah roasted sweet potato and onion and top with fresh mint and flaked almonds for one show-stopping combo.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SesameTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people


sweet potato


red onion

1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)



1 bunch



long red chilli

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1726 kJ
Fat13.2 g
of which saturates2.8 g
Carbohydrate54.8 g
of which sugars28.9 g
Protein12.1 g
Sodium541 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and the red onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Sprinkle with the dukkah and toss to coat. Roast until tender, 25-30 minutes. TIP: Don’t worry if your onion gets a little charred during cooking. It adds to the flavour!


While the veggies are roasting, heat a small frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Remove from the heat.


When the veggies have 5 minutes remaining, slice the lemon in half. Pick and thinly slice the mint leaves. Thinly slice the long red chilli (if using). In a small bowl, combine the Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste. TIP: Add more or less lemon juice to taste. TIP: Make the lemon yoghurt on the serving plate to saving on washing up!


Spread the lemon yoghurt over a serving plate. Top with the dukkah roasted sweet potato and onion. Drizzle with the honey. Garnish with the flaked almonds, mint and chilli (if using) to serve.