Baked Sweat Potato Wedges with Sour Cream Beetroot Dip.


For the wedges.

Sweat potato- 1 large, washed, dried and cut into wedges.

Garlic powder- 1 teaspoon.

Chilli powder- 1 teaspoon.

Thyme- 1 teaspoon.

Celery salt- 1 teaspoon.

Egg whites- 2.

Cooking oil spray.

For the dip.

Sour cream- 1 cup.

Beetroot juice- 1 tablespoon.

Garlic – 1 clove, finely grated.

Fresh coriander- 2 tablespoons.

Salt, pepper.


Preheat your oven to a maximum temperature.

Line a baking tray with a parchment paper and spray it with a cooking oil.

Mix all the ingredients for wedges and coat the potatoes in it. Place on a baking tray and bake for 14 minuets on a high heat, that reduce the heat and cook for further 15-1=20 minuets.

For the sauce:

Mix all the ingredients , and dip the chips in it.




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