Spiced Sweet Potato Wedges with Whipped Fetta

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SERVES 4 (AS A SIDE) | PREP 20 MINS | COOK 25 MINS

INGREDIENTS

Wedges

• 150g YVD Persian Fetta – drain oil and reserve for cooking

• 4 regular sweet potatoes – peeled & cut longways into wedges

• 4 garlic cloves – minced

• 1 tsp cumin powder

• 1 tsp Aleppo pepper (or half a tsp chilli powder)

• 40g (2 tbsp) coarse polenta

• 1 tsp sumac

• 2 tsp sea salt flakes

Whipped Fetta

• 150g YVD Persian Fetta

• 100g sour cream

• Pinch of sumac to garnish (optional)

METHOD

Heat oven to 200 degrees.

Place garlic, polenta, spices, salt and oil from Persian Fetta tub in a small mixing bowl and stir thoroughly to form a smooth paste.

Place sweet potatoes in a large mixing bowl, add spice paste and mix through thoroughly with hands.

Spread onto a lined baking tray and place in the oven. Cook for about 25 minutes.

For the whipped Persian Fetta, combine reserved Fetta and sour cream in a food processor and combine (or mix with a fork until smooth). Serve Whipped Fetta in a small bowl sprinkled with a little sumac on the side of the sweet potatoes.