Sweet Potato Wedges with Cheese Fondue

Blanched sweet potato wedges baked until golden, served with a rich, melted St Agur blue cheese and chive fondue dip.

Vegetarian Appetiser Cheese Gluten Free Sweet Potato

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

54.8g

per serving

54.8 g total

Fat

118.4g

per serving

118.4 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

St Agur Blue Cheese

100

Double Cream

Liquids

White Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

fresh, chopped

OilsFats

Olive Oil

Vegetables

piece

Sweet Potato

peeled and cut into thick wedges

Method

Blanch the sweet potato wedges in boiling water for two minutes.

Drain the wedges and pat them dry with kitchen towels.

Arrange wedges on a baking sheet and drizzle with olive oil, salt, and pepper.

Serve the fondue sauce in a warm bowl alongside the potato wedges.

Stir in the chopped chives once the cheese has melted.

Bake in the oven for ten minutes until cooked through.

Preheat the oven to 200°C.

Transfer wedges to a bowl and sprinkle with fresh chives.

Melt cheese, cream, and wine together in a small saucepan over medium heat.