Loaded sweet potato wedges
This is a celebration of the humble sweet potato. Here, sweet potato wedges are roasted and blitzed into a vegan ‘queso’.
SERVES 2 4 PREP 20 mins COOK 45 50 mins EASY V
50g cashews
1.2kg sweet potatoes, 200g chopped into 1cm pieces, the rest cut into wedges
2 tbsp vegetable oil
2 red onions
3 garlic cloves, unpeeled
1 ripe mango, halved, peeled
and stoned
1 red pepper, deseeded
and chopped handful of coriander, leaves picked and roughly chopped, plus extra to serve
1 lime, juiced
2 x 400g can black beans,
drained and rinsed
1 tbsp Cajun seasoning
4 tbsp nutritional yeast 180ml unsweetened plant-based
milk (such as soya, almond or oat) 1 red chilli, thinly sliced
1 avocado, stoned, peeled,
halved and sliced 1 Heat the oven to 220C/200C fan/ gas 7. Put the cashews in a heatproof bowl, cover with boiling water from the kettle, and set aside to soak.
2 Put the chopped sweet potatoes in one side of a large roasting tin, and the wedges in the other.
3 Season the wedges with 1/2 tsp salt and a large pinch of pepper. Drizzle over the vegetable oil, and toss to combine. Leave 1 of the red onions unpeeled and sliced in half, then and to the tin along with the garlic. Roast for 20 mins.
4 Scoop the mango flesh into a bowl and mix with the peppers. Roughly chop the remaining onion and add to the bowl along with the coriander and half the lime juice. Season.
5 Remove the onion, garlic and chopped sweet potato from the roasting tin and set aside. Spread the sweet potato wedges out in the tin, then roast for 10 mins more.
6 Add the beans and Cajun seasoning to the tin with the wedges, gently mix everything together, and roast for another 15-20 mins, or until the wedges are lightly charred. 7 Drain the cashews and transfer to a blender or food processor with the chopped sweet potato. Peel the roasted onion and garlic, and add to the blender with the nutritional yeast, the remaining lime juice, the milk and half the chilli. Season and blitz until smooth.
8 Remove the sweet potato wedges and beans from the oven. Spoon the beans onto a serving platter, then the mango salsa and half the cashew queso. Nestle the sliced avocado among the beans and salsa, then scatter over the remaining chilli, and the extra coriander. Serve the sweet potato wedges alongside with a bowl of the remaining queso, for dipping into or spooning over.
GOOD TO KNOW vegan • folate • ibre • vit c • iron • 4 of 5-a-day • gluten free
PER SERVING (4) 737 kcals • fat 22g • saturates 4g • carbs 99g • sugars 46g • ibre 26g • protein 23g • salt 1.2g