A great starter, perfect for dipping, these spicy Mexican wedges also make a tasty side to grilled meats.
1 x packet Old El Paso Original Taco Spice Mix
1 x jar Old El Paso Original Salsa Dip Mild
1kg medium sized sweet potatoes, scrubbed
2tbsp corn oil
Sour cream to serve
1. Preheat the oven to 190ºC (170ºC for fan assisted ovens), gas mark 5. Cut each potato into thick wedges. Chuck in a large bowl with the oil and turn to coat.
2. Throw them onto a large tray and sprinkle over the Old El Paso Original Taco Spice Mix. Cook for 20-25 minutes turning occasionally until tender.
Dunk in sour cream or Old El Paso Original Salsa Dip – or try them instead of chips with your main!
Try swapping the sweet potatoes for baking potatoes. And if you like your food a little less spicy, just use half the Old El Paso Original Taco Spice Mix.
