Sweet Potato Wedges with Whipped Fetta

serves: 4 as a side

Prep: 20 mins

Cook: 25 mins



    • 150g YVC 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 YVC Persian Fetta
    • 100g sour cream
    • Pinch of sumac to garnish (optional)


  • 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.
Persian Fetta
350g & 500g


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