When it comes to seasonal eating, there are multiple benefits to consider – fresh seasonal food can be found at your local farmers’ markets when they are naturally at their peak harvest time throughout the year. Shopping seasonally and locally positively supports your local economy, but it also helps to lower our all-important carbon footprint (overseas food importation and storage uses a lot of energy)! As well as being fresh, vibrant, and delicious, eating food that is naturally in season can also introduce your body to a variety of micronutrients year-round. 

So, what types of foods are in season as the nights draw in for Autumn? Amongst many others are pumpkin (a Halloween favourite, of course), potato, butternut squash, carrot and, you guessed it: sweet potato. 

Sweet potato is a truly versatile ingredient, rich in fibre to support a healthy digestive system. As the weather turns cooler, and inevitable flu season rears its head, beta-carotene-rich sweet potato can also help to boost our immune systems and ward off those pesky sniffles. 

Though sweet potato can be used in many desserts, nothing beats warm, savoury fare as the weather takes a turn outside. Cosy up with these delicious crispy-on-the-outside, fluffy-on-the-inside roasted sweet potato wedges. For a healthy accompaniment, just add the refreshing Greek yoghurt dip which adds an extra dimension of yummy flavour. A quick and delicious go-to for a fulfilling snack or side dish. 

Ingredient

2 large sweet potatoes, cut lengthwise into ½-inch wedges 

1 tbsp cornstarch 

2 tbsp extra virgin olive oil 

1 tbsp Italian herb seasoning 

1 tsp sea salt 

Fresh ground pepper, to taste  

GREEK YOGHURT DIP 

1 cup Greek yoghurt 

2 tbsp tahini paste 

1 garlic clove, roughly chopped 

½ cup basil leaves 

2 tbsp parsley leaves 

1 tbsp coriander leaves 

1 tbsp fresh lemon juice 

½ tsp sea salt 

Fresh ground pepper, to taste 

GREEK YOGHURT DIP 

Combine all the ingredients in a blender or food processor until well mixed and the sauce is green. 

How to make it

SWEET POTATO WEDGES 

1. Preheat your oven to 200°C, line a baking tray with parchment paper, and set aside.  
2. Place the sweet potato wedges and cornstarch in a large bag and toss to coat evenly. 
3.  Transfer the wedges to a large bowl, adding the olive oil, seasoning, salt, and pepper. 
4. Arrange the wedges into a single layer on your baking tray then bake for 30-35 minutes, flipping halfway through until the edges are browned. 

GREEK YOGHURT DIP

Combine all the ingredients in a blender or food processor until well mixed and the sauce is green.