Cumin Sweet Potato Wedges with Sweet Chilli Sauce
Great cholesterol lowering side dish recipe to accompany any meal
Prep time5 minutes
2 portions
![recipe image Cumin Sweet Potato Wedges with Sweet Chilli Sauce](/en-au/-/media/Project/Upfield/Brands/ProActiv/ProActiv-AUS/Assets/Recipes/03dd84c3-ab81-4a90-b5c2-9b7468b1a068.jpg?rev=b7cde81ff73246ad8639ce909cd84949&w=900)
Ingredients
- 1 small sweet potato about 250 g
- 1/2 cup 125 ml salt-reduced chicken stock
- 10 g 2 tsp cumin seeds
- 1 tbsp (intl) reduced-fat sour cream
- 1 small red chilli sliced optional
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Peel and cut the sweet potato into 12 wedges.
- Place the stock in a non-stick frying pan, just large enough to fit all of the sweet potato. Place the sweet potato in a single layer in the pan, bring to the boil, reduce heat, cover and cook until the sweet potato is tender. Drain the sweet potato and wipe the pan dry.
- Heat Flora ProActiv in the pan over a medium-high heat; add the sweet potato and cumin and cook, carefully turning the wedges until golden brown. Cool for 3-5 minutes before serving.
- Serve with the dipping sauces, adding the chilli to the sour cream if desired.
- TIP-Try with Tzatziki for a different sauce.