Sweet Potato Wedges with Avocado Sour Cream Dip

Preheat oven to 190ºC (375ºF).

Put avocados, sour cream, mint leaves, ground coriander, lemon juice, lemon zest and a pinch of salt and pepper in a blender and blend until smooth. If mixture is struggling to blend, you can add a dash of grapeseed oil to help it bind. You may also want to scrape down the sides of the blender with a spatula.

Once blended, transfer dip to a ramekin or container. Cover with cling film or a lid and then leave in the fridge until ready to serve.

Get plenty of kitchen paper for draining. Preheat a nonstick frying pan over medium heat, then add about 1 to 2 tablespoons of grapeseed oil. Add wedges and fry for about 1–2 minutes on each side, just to achieve an outer skin on the sweet potatoes (you won’t be able to fit all of your potatoes in the pan, so fry them in as many batches as you need). Transfer sweet potato wedges onto kitchen paper to drain.

Put semi-cooked wedges into a large bowl then add cumin, rosemary, a pinch of salt, a pinch of pepper and just enough grapeseed oil to lightly coat the wedges (no more than 2 tablespoons). Use your hands to evenly coat all of the wedges (be gentle). Then transfer onto a baking tray lined with baking paper.

Make sure all of the wedges are spaced so that they all roast rather than steam in the oven.
Place in oven and cook wedges for about 35–40 minutes, turning them halfway through.

Serve wedges hot with avocado and sour cream dip. Enjoy.