Sweet Potato Wedges with Pesto Sour Cream Dip


  • 4 large Sweet Potato, cut into wedges
  • 3 tbsp Olive oil
  • A pinch of flaked sea salt
  • 85g Soured cream
  • 2 tbsp Sacla’ Fiery Chilli Pesto or 2 Fiery Chilli Pesto Pots
  • 75g Sacla’ Antipasti Trio of Roasted Peppers, finely chopped


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Toss potatoes with oil and a pinch of salt
  3. Lay potatoes in a roasting tray and bake for 30 minutes, turning halfway, until they are golden at the edges and cooked through
  4. Mix together soured cream, Sacla’ Pesto and Sacla’ Peppers and spoon into a bowl
  5. Serve wedges with dip while they are still hot
Serves: 4Cooking time: Share recipeReview this recipe


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