Ingredients
- 2kg sweet potato
- 50mL grapeseed oil
- 1 teaspoon sea salt
- 1 tablespoon ground paprika
- 1 tablespoon ground coriander
- 2 tablespoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon ground chili
- 200g light sour cream
- 1 lemon, juiced
- Small pinch fresh coriander
Method
-  Preheat oven to 180°c
- Cut potato into long wedges
- Toss in a bowl with oil and spices
- Line a baking tray with baking paper, tip sweet potato onto tray and spread out evenly with skin down
- Roast in oven for 20-25 minutes or until golden brown and crisp\
- Combine sour cream, lemon juice and coriander in small bowl
- Serve wedges with sour cream.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 1280kJ | 443kJ |
| Protin | 6.6g | 2.3g |
| Total fat | 12g | 4.2g |
| Saturated fat | 4g | 1.4g |
| Carbohydrate | 37g | 13g |
| Sugars | 15g | 5.4g |
| Dietary Fibre | 9g | 3.1g |
| Sodium | 324mg | 112mg |
