Recipe by Chef John McConnell
Sweet Potato Dukkah Wedges
Dukkah is an Egyptian condiment consisting of herbs, nuts and spices. Traditionally you dip bread or vegetables into dukkah and olive oil for an appetizer. But there are so many ways to use dukkah in your cooking. Our dukkah spice blends are an easy and tasty way to spice up your favorite Thanksgiving dishes. Try adding Savory Coconut Dukkah to Sweet Potato Wedges for a new twist on this Thanksgiving classic.
¼ cup plain Greek yogurt
1 teaspoon Clif Family Extra Virgin Olive Oil
1 tablespoon lime juice
zest from 1 small lime
pinch of salt
Fresh cilantro leaves, finely chopped
Preheat the oven to 400 degrees F. Scrub the sweet potato clean, do not peel. Cut the sweet potato in half lengthways. Cut again lengthways into quarters and then once more in the same way, so that you are left in the end with eight long wedges. Toss sweet potato wedges with olive oil, making sure evenly coated. Sprinkle with Savory Coconut Dukkah and salt; lightly toss to coat. Place on the baking sheets in a single layer and bake for 15 minutes, removing once start to brown.
While wedges are baking blend all crema ingredients together in a small bowl. Drizzle warm wedges with lime crema and top with cilantro. Serve with additional bowl of Savory Coconut Dukkah for delicious dipping.
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