Ingredients for Kumara Sweet Potato Wedges With Mustard And Lime Yogurt
- 1 kg kumara (sweet potatoes)
- 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Olive Oil
- Low Fat Yogurt
- 2 tablespoons Dijon mustard
- Lime Juice
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How to Make Kumara Sweet Potato Wedges With Mustard And Lime Yogurt
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Wash and peel 1 kg kumara (sweet potatoes). Cut into even-sized wedges (about 2cm thick).
- In a large bowl, toss the kumara wedges with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika (or your favorite seasoning blend).
- Spread the wedges in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the wedges are baking, prepare the yogurt sauce: In a small bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon lime juice, and ½ teaspoon lime zest. Season with salt and pepper to taste.
- Serve the warm kumara wedges immediately with the zesty mustard-lime yogurt dip.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
59g
Fat
8g
Carbs
18g