Cumin-lime roasted sweet potato wedges

Ingredients

For 1 serving

• Sweet potatoes300 g
• Extra virgin olive oil2 teaspoons
• Cumin2 pinches
• Lime juiceto taste
• Saltto taste

In season: September – February

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash and scrub the sweet potatoes well under water, dry them and cut them, skin on, into wedges about 2 cm thick.
3. In a bowl, toss the wedges with the oil, the cumin and a pinch of salt and lay them on the tray without overlapping, a cut side down.
4. Roast for 28 minutes, turning halfway, until golden outside and soft inside when pierced with a fork.
5. Drizzle with the lime juice just before serving.