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Sweet Potato Wedges with Fire Roasted Salsa and Sour Cream

40 min | Cook 25 min | Serves 15

5kg sweet potato, washed
1 ¼ cups olive oil
Sea salt flakes and freshly ground black pepper
2.89kg Ardmona Fire Roasted Jalapeño Salsa
3 ½ cups sour cream
Coriander sprigs, to serve

Preheat oven to 200C. Line large baking trays with baking paper. Cut sweet potato into wedges and place into large bowls. Add ¼ cup olive oil to every 1kg wedges and toss until well coated. Spread wedges onto prepared trays and season with salt and pepper. Roast for 20-25 minutes or until tender.
Transfer wedges to serving plates and top with 200g Ardmona Fire Roasted Jalapeño Salsa per serve. Top with sour cream and coriander. Serve.