Loaded sweet potato wedges with feta and green sauce

Sweet potato wedges with Make-it-work green sauce.
Sweet potato wedges with Make-it-work green sauce.  Photo: Katrina Meynink

This sauce came about from staring deeply into my fridge and out to my fledgling herb garden, then hoping for the best. And having a random craving for chimichurri flavours. It makes about 1½ cups and any leftovers can be stored in a sealed jar or airtight container in the fridge for up to one week.


700g sweet potato

½ cup Persian-style feta

handful of coarsely torn coriander leaves (optional)

For the Make-it-work green sauce

1 cup flat-leaf parsley

½ cup olive oil (plus extra ¼ cup to thin sauce, if too thick)

⅓ cup apple cider vinegar

¼ cup mixed herbs (whatever is in the herb garden or lurking in the crisper)

¾ cup green olives (about 110g)

1 green chilli, chopped (or ¾-1 tsp chilli flakes, to taste)

1 tsp ground cumin (or ground coriander)


Preheat oven to 180C fan-forced (200C conventional).

Blitz all the sauce ingredients together in a blender. The sauce should have some body but it shouldn't be thick like a relish – if you achieve a runny pesto-like consistency you are on the right track. If it seems too thick, just add a little more oil to thin it out, about a tablespoon at a time.

Cut the sweet potato lengthways into thick wedges and roast for about 45 minutes or until cooked through and golden.

Scatter over the Persian-style feta chunks, coriander leaves if you have them, and drizzle with Make-it-work green sauce.

Other ideas with the Make-it-work green sauce:

Drizzle over roasted cauliflower or other roasted proteins.

As a stir-through sauce for a beef and vegetable stir-fry.

Add it to scrambled eggs.

Use as a dressing for a grain salad.

As a marinade for chicken or lamb kebabs.