Roasted sweet potato wedges with chilli crisp and yoghurt

Chilli Crisp

Chilli crisp sweet potato

Method

  1. 01

    Toss the wedges in oil and salt and roast at 210°C for 30–35 minutes, turning once.

  2. 02

    Mix the yoghurt with the garlic and a pinch of salt.

  3. 03

    Spread the yoghurt over a platter and pile the hot wedges on top.

  4. 04

    Spoon the chilli crisp over and finish with coriander.

Peddler's tip

Cold yoghurt, hot wedges. The contrast is the whole dish.

Eat it with

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Crispy egg on sourdough