Honey + Sesame Sweet Potato Wedges

Ingredients

• 2 large sweet potatoes

• 1½ tbsp olive oil

• 1 tbsp sesame oil

• 1½ tbsp honey (or maple syrup)

• 1½ tbsp sesame seeds (white or mixed)

• Sea salt, to taste

To finish

• 2–3 tbsp dried mango, finely chopped

• Chili flakes, to taste

• Fresh chives, finely chopped

Instructions

1. Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. Prep the sweet potatoes.
   Wash and cut into thick wedges. Add to a bowl with olive oil, sesame oil, honey, sesame seeds, and a pinch of sea salt. Toss well until evenly coated.

3. Roast.
   Spread wedges in a single layer on the tray, cut side down where possible. Roast for 25–30 minutes, flipping once halfway, until deeply golden and caramelized at the edges.

4. Finish & serve.
   Transfer to a serving bowl and immediately top with chopped dried mango, chili flakes, and fresh chives. Taste and add extra salt or chili if needed.

Chef’s Notes

• The contrast of sweet honey + mango with toasty sesame and heat is what makes this dish special.

• Serve as a side, snack, or part of a mezze-style spread with yogurt or tahini on the side.

• These are best eaten hot, straight from the oven, when the glaze is sticky and the edges are crisp.