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Indy Power's sweet potato wedges with feta and salsa verde


Sweet Potato Wedges with Salsa Verde & Feta

Sweet Potato Wedges with Salsa Verde & Feta

Slice Sweet Potato

Slice Sweet Potato

Season and Roast

Season and Roast

Blend Salsa Verde

Blend Salsa Verde


Sweet Potato Wedges with Salsa Verde & Feta

Feta cheese and zingy salsa make these wedges a sure-fire hit for when you have a gang around.


I can't imagine a time when I wouldn't be in the mood for these. The salsa verde is so zingy and fresh - absolute heaven with a crisp, sweet wedge and a crumble of creamy feta. I cut the wedges really big and chunky. I think it makes for much crisper wedges, so look for large sweet potatoes when you're buying them. An easy-to-make option for if you have friends or familty around this weekend.

Serves 4. Gluten free


1kg sweet potatoes

2 tablespoons olive oil

Sea salt & pepper

40g feta

For the salsa verde:

80ml olive oil

1 lemon

1 tablespoon of red wine vinegar

3 tablespoons of capers

Large bunch of coriander

Handful of basil

1 clove of garlic, roughly chopped


Preheat the oven to 200˚C. Cut the sweet potatoes into large, chunky wedges. Lay them out on a roasting tray, drizzle on the olive oil and season generously with salt and pepper. Toss well and pop them in the oven to roast for about 45-50 minutes until crisp.

While the wedges are cooking, add all of the salsa verde ingredients to your blender and blend well.

Let the wedges cool a little, then dollop the salsa verde over them and crumble on the feta. Serve straight from the tray.


Salsa verde! There are so many different recipes and ways to make it, but this is my go to. You can experiment with the herbs and acidity to match your tastes. I always make extra and keep it in a jar in the fridge. My favourite way to have it is with fish, but it’s good with anything: eggs and salmon in the morning; as a salad dressing; drizzled over roast chicken. The options are endless!


Feta is made from sheep’s milk or a mixture of sheep and goat’s milk. I absolutely love its crumbly saltiness and as well as being so delicious, it’s also known to be easier to digest and less inflammatory than other cheeses. The main reason for this is the difference between sheep and goat’s milk and regular cow’s milk. The fat globules in sheep and goat’s milk are smaller than those in cow’s milk and the smaller they are, the easier they are to digest. Sheep and goat’s milk also have a very similar protein structure, both containing significantly less than cow’s milk of the alpha S1 casein protein, which is a common allergen. Feta is also full of calcium, potassium, niacin and if you can find raw, unpasteurised feta, it’s even better as it contains beneficial digestive enzymes.


Often it’s cheaper to buy a large bag of sweet potatoes even when you don’t need all of them. When this happens, I like to prep them all and freeze the ones I’m not using. Chop the extras into wedges, pop them in a ziplock bag and the next time you want them, you can pop them straight on a roasting tray and into the oven. Peeling and cubing them is also handy for last minute curries, no waste and it saves so much time in the future.


Irish Independent