serves: 4 as a side

Prep: 20 mins

ingredients

Wedges

• • 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)

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.