B-well Chilli and Lime Grilled Sweet Potato Wedges
(12 Apr 2018)

B-well Chilli and Lime Grilled SweetPotato Wedges Expresso

B-well Chilli and Lime Grilled SweetPotato Wedges
Recipe by Nicole Snelling
500g Sweet potato, washed
¼ Cup B-well Canola cooking oil
1 knob of fresh ginger(+-5cm), grated
1 Red chilli, finely chopped (add another one if you enjoy the heat)
2 gloves garlic, chopped
1 tsp Smoked paprika
¼ tsp Chinese five spice
1 Lime, zest
2 Tbsp Fresh coriander, chopped
Salt and pepper
Preheat your oven to 200°C.
Cut the sweet potatoes into wedges. Preheat a griddle pan until it starts to smoke, on high heat. Lightly coat each wedge with a small amount of B-well canola oil.
Grill each side of the sweet potato wedges for 1-2min or until grill marks have appeared. Set aside.
In a small mixing bowl add the B-well canola oil, ginger, chilli, garlic, smoked paprika, Chinese five spice and ½ tsp salt. Mix to combine all the ingredients.
On a lined baking sheet, spread out the sweet potato wedges evenly, make sure they do not overlap each other. Pour the oil over the potatoes and toss them to coat evenly.
Place the wedges into the oven and bake for 35-40min until the edges are golden and crispy.
Season the wedges with salt and pepper, add the chopped coriander and lime zest, toss one more time and serve as a side dish or on its own.
Note: The baking time may change according to how think you cut the wedges, try cut the wedges evenly for the best cooking results.







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