Baked Sweat Potato Wedges with Sour Cream Beetroot Dip.

Passion cook


For the wedges.

Sweat potato- 1 large, washed, dried and cut into wedges.

Garlic powder- 1 teaspoon.

Chilli powder- 1 teaspoon.

Thyme- 1 teaspoon.

Celery salt- 1 teaspoon.

Egg whites- 2.

Cooking oil spray.

For the dip.

Sour cream- 1 cup.

Beetroot juice- 1 tablespoon.

Garlic – 1 clove, finely grated.

Fresh coriander- 2 tablespoons.

Salt, pepper.


Preheat your oven to a maximum temperature.

Line a baking tray with a parchment paper and spray it with a cooking oil.

Mix all the ingredients for wedges and coat the potatoes in it. Place on a baking tray and bake for 14 minuets on a high heat, that reduce the heat and cook for further 15-1=20 minuets.

For the sauce:

Mix all the ingredients , and dip the chips in it.


View original post


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s