Loaded sweet-potato wedges with quick bean salsa
Sweet-potato wedges become a full plate with beans, tomatoes and a spoonful of yogurt. Give the wedges enough space on the tray; crowding traps steam and produces a softer result. Add the fresh toppings after roasting.
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Original recipe · serves 2
Loaded sweet-potato wedges with quick bean salsa
15 minPreparation35 minCooking50 minTotal
Ingredients
How to make it
- Heat oven to 220°C / 425°F. Cut sweet potatoes into even wedges about 2 cm thick.
- Toss with oil, paprika and salt. Spread on a lined tray and roast for 30 to 35 minutes, turning halfway, until tender and browned at the edges.
- Combine beans, tomatoes, lime juice and coriander in a bowl.
- Divide hot wedges between plates, spoon over salsa and finish with yogurt. Serve immediately.
Make it work in your kitchen
For a warmer topping, heat the drained beans separately and add the tomato mixture at the table. Use a dairy-free yogurt if appropriate. Wedge size affects cooking time, so pierce a thick piece to check tenderness before serving.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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