Sweet potato wedges with cheese dip

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 857 Kcal, 12g Protein, 69g Carbohydrates, 59g Fat


  • To deep-fry
  • sunflower oil, for deep-frying
  • 1.5 kg sweet potato, cut into wedges
  • 2 tbsp white flour
  • 0.25 tsp garlic powder
  • 1 tsp curry powder
  • 0.75 tsp salt
  • Cheese dip
  • 1 tbsp butter
  • 1 tbsp white flour
  • 0.5 dl milk
  • 1 red chilli pepper, deseeded, finely chopped
  • 100 g Cheddar, coarsely grated

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  • To deep-fry

    Fill a pot to 1/2 with oil and heat it to approx. 160°C. Mix the potatoes with the flour, shake of the excess. Deep-fry the potatoes in batches for approx. 5 mins. per batch until golden brown. Remove and drain on paper towels. Mix the curry, garlic powder and salt, sprinkle over the top.
  • Cheese dip

    Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat and simmer for approx. 2 mins. Add the Cheddar and chilli pepper, melt while stirring. Serve the dip with the potato wedges.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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