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 & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||28.3 g|
|- Saturated fat||16.3 g|
|Total carbohydrates||72.6 g|
|- Total sugars||22.4 g|