Sweet potato wedges with red onions, capers and a mint yoghurt dressing

I used to simply roast my sweet potato wedges with a little oil and salt, until I came across a version of this recipe – and I haven’t looked back. It takes more time but the addition of salty capers, caramelized onions, and creamy yoghurt is unbeatable. This is a delicious dish to pair with other boldly flavoured vegetarian dishes, or to serve as a side to griddled tuna or swordfish.

INGREDIENTS

• 1kg sweet potatoes
• 3 tbsp rapeseed oil
• 1 tsp paprika
• 1 small clove garlic, crushed
• 200g Greek style yoghurt
• Handful coriander, chopped
• Handful mint leaves, chopped
• 2 tbsp lemon juice
• 1 red onion, thinly sliced
• 2 tbsp capers, drained

DETAILS

• Cuisine: Vegetarian
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Serves: 4 as a side dish

METHOD

Pre-heat oven to 200°C, gas 6.

Peel the sweet potatoes and cut into wedges, approximately 8 per potato. Tip into a large roasting tin, add 2 tbsp oil and toss to coat. Season with salt and pepper and dust with the paprika.

Roast for 40-45 minutes, turning halfway through.

While the potatoes are roasting, heat a small frying pan and add 1 tbsp oil. Fry the onion with a pinch of salt on a medium heat for 8-10 minutes until it is soft and beginning to caramelize. Add the capers and continue to fry for a couple of minutes. Set aside and keep warm.

In a small bowl, mix together the yoghurt, garlic, lemon juice and half of the herbs. Season and set aside.

When the potatoes are cooked, arrange on a warm serving platter with the onion and caper mix scattered on top. Drizzle the yoghurt mix generously over the potatoes and sprinkle with the remaining herbs. Serve immediately.

DRINKS

Something with a bit of fruity richness to match the sweet potato and offset the saltiness of the capers. A richer style of Greco di Tufo or elegant Viognier could work on the wine front. Medium dry cider or wheat beers too.