Ingredients for wedges
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- 2 large sweet potatoes, scrubbed and cut lengthwise into wedges
- 1-2 tbsp of cornflour/ cornstarch
- 1-2 tbsp of oil
- 2 tsp of paprika (strength of your choice)
- 1/4 tsp of cayenne pepper
- 2 tsp of dried thyme
- salt to taste
Ingredients for avocado dip
- 1 large avocado
- 2 tbsp of yogurt
- 2tsp of fresh lime juice
- salt to taste
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Procedure for sweet potato wedges
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- Place the sweet potatoes in cold water and allow it to soak for an hour.
- Preheat the oven to 230C and place the baking tray in the top shelf of the and heat them up.
- Drain the wedges and pat dry them. Add cornstarch to them and mix well (shake them both in a ziplock bag for better results).
- Remove the baking tray from the oven and place a parchment paper over the tray, spray oil on it, place the wedges and sprinkle the seasonings on the wedges.
- Arrange the wedges in a single layer with plenty of space in between.
- Place the baking tray with the sweet potatoes into the preheated oven and bake until brown and just tender for about 15 – 20 minutes.
- If required turn the wedges over and bake for few more minutes (about 5 minutes more).
Procedure for avocado dip
- Place all the ingredients in a blender and blend for 20 seconds or until smooth paste.
- Transfer it into a bowl
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Serve the wedges along with the avocado dip to Perumal and enjoy the prasadam