Sweet Potato Wedges Avocado Dip


Prep 20 mins | Cook 40 mins | Serves 4 as a side dish


  • 1 kg small orange sweet potatoes (kumara), scrubbed and dried
  • Olive oil cooking spray
  • Sweet chilli sauce, to serve

Avocado dip:

  • 1 medium ripe avocado
  • 1 tbs lime or lemon juice
  • 2 tbs reduced fat sour cream





Preheat oven to 200°C/180°C fan-forced. Cut sweet potatoes length ways into thick wedges. Arrange in a single layer on 2 large baking trays lined with baking paper. Liberally spray with oil to coat. Season with salt and pepper. Roast, tossing once, for 30 minutes. Increase oven heat to 220°C/200°C fan-forced and roast for a further 5-10 minutes until crisp and golden.


Meanwhile, to make the avocado dip, peel, deseed and chop avocado. Place avocado and lime juice into a bowl. Mash until smooth. Stir through sour cream. Serve dip with sweet potato wedges and sweet chilli sauce.


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