Kumera Wedges With a Honey Mustard Dip

Serve the wedges with the mustard dip or good ole sour cream and sweet chili sauce , if you prefer. As a variation you can use other root veges to make some wedges- potato, carrots, parsnip. For a gluten-free diet ensure your seasonings/spices and yogurt are suitable

• Ready In: 1 hr
• Serves: 4

Ingredients

• For the wedges

• 1  kg kumara (gold sweet potato)
• 1  lime, juiced
• 1  tablespoon  lightly crushed  coriander seeds or 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt

• For the Tangy Mustard Dip

• 2  teaspoons coarse grain mustard
• 2  teaspoons honey
• 1  teaspoon lime rind, finely grated
• 3⁄4 cup  natural yogurt (can use low-fat)
• 2  tablespoons  chopped fresh herbs (use your faves such as parsley, dill, mint, basil, thyme, coriander or cilantro)
•  salt and pepper, to taste

Directions

1. Preheat the oven to 200°C.
2. Peel the kumera. Cut in half lenghways and then slice into thick wedges. Set aside.
3. Using a large bowl-mix the remaining wedges ingredients. Add the kumera wedges and coat evenly.
4. Place the wedges on roasting trays in a single layer Bake aprrox 40 minutes. CHeck whilst cooking and turn over a few times. Cook until browned and tender through.
5. Prepare the dip while the wedges are cooking- mix the mustart and honey. Add all remaining ingredients and mix well to combine.
6. Serve slightly cooled wedges with the dip. Sprinkle over some extra chopped herbs as garnish. Season with salt to taste.