Spicy Thai Sweet Potato Wedges

Barbecued sweet potato wedges make a great accompaniment to barbecued or grilled dishes. Good with barbecued steaks, fish, chicken and vegetables. Serve with a little sour cream or creme fraiche.

4-6 Portions
Prep: 15 minutes
Cook: 15 minutes


Sweet Potato Wedges

  • 3-4 large sweet potatoes, rinsed

Thai Marinade

  • 6 tbsp coriander, finely chopped
  • 1 lemon grass stem, finely chopped
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 large red chili, finely chopped
  • 1 tsp honey
  • juice of 1/4 lime
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 6 tbsp peanut oil


  1. Potato Wedges: Slice the sweet potatoes with their skin on, into wedges 7cm long and 3-4cm thick. Place the wedges in boiling water and cook for 5-6 minutes (the potato should be just tender but still firm). Drain the potatoes and refresh in plenty of cold water. Dry the potatoes thoroughly.
  2. Marinade: Mix all the marinade ingredients in a bowl. Coat the potatoes in the marinade *Potatoes can be prepared up to the stage up to a day ahead. (refrigerate until ready to cook).
  3. To Cook:To Cook: Place the potatoes on a barbecue rack over a moderate-high heat and cook them for 4-5 minutes on each side so that they are heated through and tender. Alternatively cook them in a very hot grill pan. Serve at once.
  4. To Serve: Serve the sweet potatoes with sour cream or creme fraiche.