- 4 sweet potatoes, cut into wedges
- Pinch of ground allspice
- 3 tbs yogurt
- 2 tbs mayonnaise
- Large pinch garam masala
- Pinch of curry powder
- 1 lime
- 2 green chillies
- 4 spring onions
- Small bunch coriander
Pre-heat an oven to 180. Put the wedges on to the tray, sprinkle with olive oil, salt and pepper and the allspice. Toss together and place in the oven to roast for around 35-40 minutes, until golden and starting to char in places.
While the wedges are roasting, combine the yogurt, mayonnaise, garam masala, curry powder and the juice of the lime. Add salt and pepper and taste – it may need more garam masala and curry powder – start with a little and add more to taste. Set aside.
Finely slice the spring onions and green chillies and roughly chop the coriander.
Remove the wedges from the oven. To serve, pile them onto a small chopping board or plate and then sprinkle over the chilli, spring onion and coriander. Pour the sauce into a small pot or vintage tea cup and serve on the side.