Cumin Sweet Potato Wedges with Sweet Chilli Sauce

Great cholesterol lowering side dish recipe to accompany any meal
  • Cooking time15 minutes
  • Prep time5 minutes
  • 2 portions
recipe image Cumin Sweet Potato Wedges with Sweet Chilli Sauce


  • 1 small sweet potato about 250 g
  • 1/2 cup 125 ml salt-reduced chicken stock
  • 10 g 2 tsp cumin seeds
  • 1 tbsp (intl) reduced-fat sour cream
  • 1 small red chilli sliced optional

Nutrition Facts

Energy (kcal)65 kcal
Energy (kJ)271 kJ
Protein (g)2.0 g
Carbohydrate incl. fibre (g)10.4 g
Carbohydrate excl. fibre (g)8.7 g
Sugar (g)2.1 g
Fibre (g)1.7 g
Fat (g)2.2 g
Saturated fat (g)0.7 g
Unsaturated fat (g)1.2 g
Monounsaturated fat (g)1.0 g
Polyunsaturated fat (g)0.2 g
Trans fat (g)0.0 g
Cholesterol (mg)4 mg
Sodium (mg)206 mg
Salt (g)0.51 g
Vitamin A (IU)4771 IU
Vitamin C (mg)14.1 mg
Calcium (mg)66 mg
Iron (mg)3.61 mg
Potassium (mg)240 mg


  1. Peel and cut the sweet potato into 12 wedges.
  2. Place the stock in a non-stick frying pan, just large enough to fit all of the sweet potato. Place the sweet potato in a single layer in the pan, bring to the boil, reduce heat, cover and cook until the sweet potato is tender. Drain the sweet potato and wipe the pan dry.
  3. Heat Flora pro-activ in the pan over a medium-high heat; add the sweet potato and cumin and cook, carefully turning the wedges until golden brown. Cool for 3-5 minutes before serving.
  4. Serve with the dipping sauces, adding the chilli to the sour cream if desired.
  5. TIP-Try with Tzatziki for a different sauce.