Orange sweet potato wedges with tangy cumin mayonnaise

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 1/2 tablespoons olive oil

1 kg (2 lb 4 oz) orange sweet potatoes

200 g (7 oz/heaped 3/4 cup) mayonnaise

60 ml (2 fl oz/1/4 cup) lime juice

1 teaspoon honey

1 heaped tablespoon roughly chopped coriander (cilantro)

1 1/2 teaspoons ground cumin


1. Preheat the oven to 200°C (400°F/Gas 6). Pour the olive oil into a large roasting tin and heat in the oven for 5 minutes.

2. Peel the sweet potatoes and cut into wedges about 6 cm (2 1/2 inches) long. Add them to the roasting tin, season with sea salt and freshly ground black pepper and toss to coat. Spread them out in the tin in a single layer and bake for 35 minutes, turning occasionally.

3. Meanwhile, put the mayonnaise, lime juice, honey, coriander and cumin in a food processor and blend until smooth.

4. Drain the sweet potato wedges on paper towels and serve hot, with the tangy cumin mayonnaise on the side.