Dukkah Roasted Sweet Potato Wedges
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Dukkah Roasted Sweet Potato Wedges

Dukkah Roasted Sweet Potato Wedges

with Lemon Yoghurt & Mint | Serves 2

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 Coeliacs
Naturally Gluten-Free
Allergens:
Sesame
Almond
Milk

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
DifficultyEasy

Ingredients

/ Serving 2 people

3

sweet potato

1

red onion

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

½

lemon

1 bunch

mint

1

long red chilli

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

sideBannerName

Nutritional Values

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

Baking Paper
Baking Tray

Instructions

Roast the veggies
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!

Toast the flaked almonds
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.

Prep the garnishes
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!

Serve 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.

Meal right image

Explore Similar Recipes

Meal left image