These sweet potato wedges are great as the starchy element in just about any meal. When they’re served with a savory cottage cheese dip or with any of the other dips in this book, they make a delicious snack. They’re baked, not fried, and they use less oil than traditional fries, which is safer for people with a lower tolerance for fat. You can have the equivalent of ½ cup (55 g) of sweet potatoes per serving.
- Yield: 4 Servings
- 7 ounces (200 g) of cottage cheese
- 1 spring onion (green part only)
- 1 cup (30 g) spinach leaves
- 1 teaspoon toasted cumin seeds
- Salt and pepper
- 2 sweet potatoes, peeled
- 1 tablespoon (14 g) butter, softened
- ½ teaspoon salt
- 3 tablespoons (45 ml) light olive oil
- 1 teaspoon garlic-infused oil (omit for reflux)
- 2 teaspoons (5 g) ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chile powder (omit for reflux)
- First, prepare the dip. Combine all the ingredients in a food processer and pulse until smooth. Set aside in the fridge.
- Then, prepare the potatoes. Preheat the oven to 350°F (180°C, or gas mark 4). Boil the sweet potatoes until not quite tender. Let cool slightly and then cut lengthwise into strips. Combine the butter with the rest of the ingredients. Coat the strips in the butter mixture and spread on a baking sheet. Bake for 1 hour, turning once. Serve immediately alongside the dip. Store leftover dip in the fridge for 2 to 3 days.