Charred Sweet Potato Wedges with Garlic Toum

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1264
based on 1 ratings

The ultimate way to have sweet potatoes, a real crowd pleaser, you'll be making these again and again.

Inspired by: https://www.chloefoodie.com/chloefoodie/the-ultimate-sweet-potato-side

recipe updated 20 Jul 2021

Ingredients

  • Sweet potato icon
    Sweet potato
    2
  • Garlic clove icon
    Garlic clove
    8
  • Lemon icon
    Lemon
    1
  • Scallion icon
    Scallion
    as needed
  • Red chili icon
    Red chili
    1
  • Frying oil icon
    Frying oil
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Salt icon
    Salt
    1 teaspoon
  • Vegetable oil icon
    Vegetable oil
    240 ml
  • Pomegranate molasses icon
    Pomegranate molasses
    2 tablespoons
  • Balsamic vinegar icon
    Balsamic vinegar
    2 teaspoons

Tools

  • kCook icon Food processor
  • kCook icon Panasonic 4-in-1 Microwave Oven
  • kCook icon Airfry basket
  • kCook icon Plate
  • kCook icon Enamel tray
  • kCook icon Small bowl
  • kCook icon Food processor bowl
  • kCook icon Cutting board

Step preview

  1. Pierce Sweet potato skin with fork
  2. Microwave in Panasonic 4-in-1 for 10 mins or until sweet potato is cooked through
  3. Let sweet potato cool and then cut sweet potato into large wedges
  4. Spray sweet potato wedges with oil and season with salt and pepper, make sure that each wedge is lightly covered in oil
  5. Spray air fry basket with oil and place wedges in one layer on the air fry basket and air fry in the panasonic 4-in-1 for 25 mins- 30 mins or until slightly charred
  6. While sweet potato is cooking make a garlic toum
  7. In a food processor blend garlic cloves and salt until a paste is formed, stopping to scrape down sides if needed, then add in juice of one lemon and continue to blend
  8. Once combined, leave the blender on and very slowly drizzle in the oil in a steady light flow, the blender will emulsify the mixture and once the oil is finished you will be left with a thick lighter looking 'aioli'
  9. Combine molasses and balsamic vinegar in a bowl and set aside
  10. Chop chillies and scallions and set aside until sweet potato is done
  11. Once sweet potato is done with a slight char, spread a generous layer of toum on the bottom of a large plate, place the sweet potato on top, drizzle with balsamic molasses, and garnish generously with chillies and scallions
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