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Dukkah Roasted Sweet Potato Wedges

Dukkah Roasted Sweet Potato Wedges

with Lemon Yoghurt & Mint | Serves 2

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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
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

3

sweet potato

1

red onion

1 sachet

dukkah

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

1 packet

flaked almonds

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

½

lemon

1 bunch

mint

1

long red chilli

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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!

4

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.