Sweet Potato Wedges with Whipped Persian Fetta

Who said wedges were unhealthy? The better go-to option alongside your burger tonight.

Wedges

150g Persian Fetta tub – 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)
40gm (2 tbsp) coarse polenta
1 tsp sumac
2 tsp sea salt flakes

Whipped Fetta

Persian Fetta from 150gm tub
100gm 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.

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