Healthy Dinner Recipe

Loaded sweet potato wedges

Lunch & Light Meals|Vegetarian
Prep   20 min
Cook   50 min
  • Sweet potato, unpeeled, 1.2 kg, skins scrubbed, cut into 2cm thick wedges
  • Olive oil spray, 1 spray(s)
  • Taco seasoning mix (dry powder), 30 g, salt-reduced
  • Cheddar cheese, tasty, 280 g, coarsely grated
  • Tomato, 4 medium, finely chopped
  • Green capsicum, 1 capsicum(s), seeded and coarsely chopped
  • Avocado, 80 g, chopped
  • Spring onion, 2 medium onion(s), white and green parts, finely chopped
  • Lime, ½ lime(s), juice
  • Greek yoghurt, low fat, 120 g, natural
  • Red chilli, 1 chilli(s), seeded and thinly sliced
  • Lime, 1 lime(s), wedges, to serve


Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

Place the sweet potato wedges on the prepared tray. Lightly spray with olive oil, sprinkle with the taco seasoning and toss well to coat on all sides. Bake for 40 minutes, turning once, until tender.

Sprinkle the cheese over the wedges and bake for a further 10 minutes or until the cheese is melted and bubbling.

Meanwhile, combine the tomato, capsicum, avocado, spring onion and lime juice in a bowl. Season with freshly ground black pepper.

Spoon the tomato mixture over the potatoes. Top with yoghurt and chilli and serve hot with lime wedges.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Healthy Fats & Oils1
Protein27.2 g
Total fat28.3 g
- Saturated fat16.3 g
Total carbohydrates72.6 g
- Total sugars22.4 g
Fibre14.7 g
Sodium1380 mg