One of our favourite ways to have sweet potatoes is as wedges and topped with our favourite Indian inspired sauces.
Sweet Potato Wedges with Indian Inspired Sauces
- For the Wedges
- 2 large sweet potatoes, peeled and chopped into wedges
- 1 tbsp oil
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- Salt & Black Pepper
- Other Syrups
- 1 tbsp date syrup
- 1 tbsp tamarind paste
- Green Chutney
- Small handful coriander
- 4 tbsp yoghurt
- 1 clove garlic
- 1-2 green chillies
- 1 tsp mint sauce
- 1/4 tsp salt
- Pickle Yoghurt
- 1 tbsp lime pickle
- 3 tbsp Greek yoghurt
Place the sweet potatoes into a bowl, drizzle with oil and add the cayenne pepper, paprika, salt and pepper.
Add 250ml water to the Ninja Foodi.
Place the potato in the foodi crisp basket and cook on high for 5 minutes.
Quick release the pressure and remove the wedges. Empty the water from the Foodi.
Place the sweet potato back into the Foodi and press Air Fry.
Air Fry at 200 C for 20 minutes making sure you check midway.
Once crispy, remove the sweet potato from the basket and add to a large bowl.
Combine all the ingredients for the green chutney to the blender and blend till combined.
Combine the ingredients for the pickle yoghurt to the blender and blend, adding water if required.
Drizzle the syrups, green chutney and pickle yoghurt over the sweet potato wedges and serve.