Roasted peri-peri sweet potato wedges
Sweet potato roasted in the oven with African-style peri-peri spices. The perfect BBQ accompaniment.
Peri-peri spice mix
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cardamon
- 1 tsp cayenne chilli powder
- Pinch salt and pepper
- 1 tsp lazy garlic or crushed garlic clove
- Drizzle olive oil
Slice your sweet potato into wedge-sized pieces and place in your roasting dish.
Mix together the ingredients for the peri-peri spice mix and rub over the wedges. Drizzle with oil and mix together with your hands (it's easier!)
Roast in the oven for 25 minutes.
Aga cooking - All my recipes are tested and made on an Aga but then adapted for a conventional oven. If you're an Aga user like myself then you can follow the recipe as above and use the roasting oven, middle shelf to cook these.
Storing - I wouldn't recommend making these and storing them once cooked. Fresh is best! You can make the peri peri mix and store it in the fridge for quite a few weeks. The reason I say fridge is due to the crushed garlic. You can make without the garlic and store in the cupboard for years, then just add the garlic after!
Re-heating - Like I said, I wouldn't recommend making these and re-heating. They taste just as nice cold.
Freezing - You could make some of these and freeze them pre-cook. You would just need to freeze on a tray and then pour into a lockable freezer bag. Defrost thoroughly and cook as normal, or cook from frozen and add an extra 10 minutes on your cooking time.