Side Dish: Sweet Potato Wedges with Avocado Cream

This delight was part of my mum’s birthday meal where I cooked a selection of things from our fave cooks. This dish is from Nigella Lawson and is part of a bigger recipe. Its really simple and so so yummy (so good in fact my sister and her boyfriend nabbed all the leftovers before anyone else could!)

Two of my fave things ever are sweet potato and avocado so you can imagine I literally jumped at the chance to try this!


Sweet potatoes

Sweet potatoes – 1-2, cut into skinny wedges

1 tsp ground cumin

1 tsp paprika

1/2 teaspoon baking powder

Avocado Cream

1 avocado

125g plain yogurt (or coconut yogurt)

1 tsp ground cumin

2 tsp lime juice

Coriander – small bunch

1/2 teaspoon sea salt flakes



Preheat the oven to 180 degrees Celsius

Pop the wedges onto a baking tray. Mix the spices and baking powder together and shake of the sweet potatoes. Using your hands toss everything together. Pour over some olive oil and toss them again. Arrange in a single layer and roast in the oven for 35-40 minutes.

To make the cream, halve the avocado, remove the stone and scoop out the flesh. Add the avocado flesh, yogurt, cumin, salt, lime juice and coriander into a blender/mixer and blend until smooth and flecked with green!


So simple! It went really well with some cold baked salmon and roasted aubergine – the cumin in the cream was perfect. But I wouldn’t say no to this as a cheeky Sunday afternoon snack!

Hope you enjoy and let me know your thoughts!

Love, A x

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