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How to make Cheesy sweet potato wedges

Yield = 6
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 6 small (400g) orange sweet potatoes, peeled (see notes)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon sea salt
  • 300g can red kidney beans, drained, rinsed
  • 1 1/2 cups smoked cheddar, grated
  • 1/4 cup fresh coriander, chopped

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Cut each sweet potato in half lengthways. Cut into wedges.
  • Step 3 Cook wedges, in batches, in a large saucepan of boiling water for 4 minutes. Drain well. Pat dry with paper towel to remove any excess moisture. Place in a large bowl. Drizzle with oil. Toss to coat. Sprinkle with paprika, cumin and sea salt. Toss to coat. Transfer to prepared tray, arranging wedges in a single layer.
  • Step 4 Roast for 25 minutes, turning during cooking, or until golden and tender. Sprinkle with beans and cheddar. Cook for a further 15 minutes or until cheese is melted and starts to brown. Serve sprinkled with coriander.