Food Blog: A favourite worth revisiting

Thursday, March 12, 2026

A favourite worth revisiting

From The DE Kitchen - image of sweet potato wedges

Some recipes are simply too good not to revisit. This week, a much-loved DE favourite is back with a little refresh - brighter, bolder and even more delicious than before. These loaded sweet potato wedges are the kind of dish that's perfect for sharing. Golden, caramelised wedges are topped with plenty of herbs and warming spices, all spooned over a creamy jalapeño yoghurt for a gentle hint of heat. It's a lovely one to serve in the middle of the table and let everyone build their own plate. Setting out the toppings and letting each person load up their wedges keeps things relaxed and fun - and it's a great way to get little ones involved in the kitchen too. As always, it's packed with a variety of plants and spices, bringing colour, fibre and plenty of goodness alongside those delicious flavours. Perfect for a cosy night in, a casual dinner with friends, or simply adding something vibrant to midweek meals.

image of loaded sweet potato wedges

Ingredients. Serves 4 Cooking Time: 45 minutes. 1 kg sweet potato (cut lengthways into 2 cm wedges) 240 g canned beluga lentils 1 teaspoon cumin seeds 1 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 1 red onion finely sliced 4 limes, juiced 2 avocados, diced 100 g jalapeños, roughly chopped 1 tub of coconut yoghurt small handful of coriander leaves roughly chopped pinch of dried red chilli flakes pinch of flaky sea salt.

Stp 1. Preheat the oven to 180 °C / 356 °F. step 2. On a large baking tray, toss together the sweet potato, lentils, cumin seeds, paprika, oregano, olive oil and a generous pinch of salt. Spread out into a single layer and roast for 35–40 minutes until golden. step 3. In a small bowl, mix together the onion, half the lime juice and a pinch of salt; set aside to marinate. step 4. Add the avocado to a bowl and roughly mash with a fork. Stir in the remaining lime juice, jalapeños, coconut yoghurt, coriander stalks and a generous pinch of salt. step 5. To serve, spread out the avocado mixture on a large serving platter, top with the sweet potato and lentils, then spoon over the pickled onion. Add a pinch of chilli flakes (if using), the coriander leaves and a pinch of sea salt flakes (to taste).

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