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Ingrid’s CHILLI AND LIME YAM WEDGES

I’ve never ever cooked with Yams, but I fell in love with their colour on a recent trip to the Avondale Markets (Auckland). So that’s a good enough reason to make them the subject of our next food fight.

I love potato and kumara wedges, you can take your french fries or chips back, give them to someone else, I don’t want your skinny strips. Yams are the right size and super easy to make into a wedge, and they lend themselves well to a bit of spice. I thought these would look great as an appetiser for a party, you could add a creamy aioli or a dip.

What you need

Makes enough for 2
500g of yams (sliced lengthways)
2 tbsp olive oil
1/2 Lime (for serving)

Seasoning

1 tsp chilli powder
1/2 tsp paprika
1/2 lime zest grated
1/4 tsp garlic powder or throw a couple of peeled garlic cloves on baking tray
1/2 tsp cumin
pinch of brown sugar
1/2 tsp sea salt (to taste)

How to make

Line a baking tray with baking paper, brush with olive oil, lay yams skins down. Brush with olive oil. Combine all seasoning ingredients or grind in a mortar and pestle until you have a fine powder. Scatter over yams. Bake at 180C for 35 mins (turn half way) or until golden. Serve with lime.

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