Sweet potato wedges with coriander pesto
From Ready Steady Cook
Ingredients
For the sweet potato wedges
- 1 sweet potato, cut into wedges
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the coriander pesto
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 1 garlic clove, chopped
- 2 handfuls fresh coriander leaves
Method
Preheat the oven to 180C/360F/Gas 4.
Blanch the sweet potato wedges in boiling salted water for 4-5 minutes, then transfer to a baking sheet, drizzle over the oil and season well with salt and freshly ground black pepper. Transfer to the oven to roast for 6-8 minutes, or until tender.
For the coriander pesto, place all of the coriander pesto ingredients into a food processor and pulse until smooth.
Serve the sweet potato chips stacked on a plate with the coriander pesto drizzled around the outside.
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