We’re elevating the humble potato side dish with maple syrup roasted sweet potato wedges. Served with a lively and tangy green goddess dressing, these roasted sweet potato wedges will be a crowd-pleasing hit from weeknight dinners to easy entertaining.
Ingredients
Method
Preheat oven 220°C (200°C fan-forced). Line a large oven tray with baking paper.
Combine the maple syrup and olive oil in a large bowl; season with salt and freshly ground black pepper. Add the sweet potato wedges and toss to coat. Transfer wedges and marinade to the tray, roast for 30 minutes. Turn the wedges; add cashews and roast for a further 10 minutes.
Meanwhile, put all ingredients into a small a small food processor; season with freshly ground black pepper; process until smooth.
Arrange rocket leaves on a serving platter, top with sweet potato mixture and drizzle over some of the dressing.
Not suitable to freeze.
Test Kitchen tip
Sweet potato tips
Sweet potatoes, or kumara, are not really potatoes at all — they belong to a different family of plants — but they can be cooked in the same ways: boil and mash, slice and fry, bake in their skins, roast, turn into soup or a salad, take off thin strips with a vegetable-peeler and deep-fry for crisps.
What to serve with sweet potatoes
Orange sweet potatoes have dry, dense, nutty-sweet flesh which works beautifully when roasted with maple syrup and extra virgin olive oil. Sweet potato has an affinity with spices and strong or smoky flavours so they are also good mashed with cumin or garlic, used in a vegetable curry with cauliflower, peas and onion.
Choosing and storing sweet potatoes
Sweet potatoes should be undamaged, firm, evenly coloured and heavy for their size. Do not refrigerate sweet potatoes — store in a well-ventilated place away from heat and light; use within a week of purchasing.
