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    You are in: Home / Australian / Kumara (Sweet Potato) Wedges With Mustard and Lime Yogurt Recipe
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    Kumara (Sweet Potato) Wedges With Mustard and Lime Yogurt

    Average Rating:

     8 Total Reviews

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    • on August 21, 2011

      Very tasty sweet potatoes. Like a previous reviewer I used Cajun seasoning since I always have it on hand, and I used a grainy Dijon mustard. I loved the combination of flavours. Thank you for posting. Made for Ramadan Tag.

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    • on August 09, 2011

      Loved these sweet potato fries! I used cajun seasoning because I like the bit of spice with the sweet potato. I wasn't sure how the mustard/lime/yogurt sauce would be but I really liked it; I used spicy brown mustard and the sauce was great with the fries. Thanks for sharing your recipe!

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    • on September 16, 2010

      I really like this way of serving sweet potatoes for a change! It is tasty, unique and flavorful. We ate them all up in no time. They would make a delicious snack mid afternoon! Thanks for posting! Made for Ramadan Tag 2010

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    • on January 21, 2010

      My family loved these. The sauce was also great for dipping with the crab cakes I served with these. I'm sure I will be making these again!

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    • on May 21, 2009

      *Reviewed for ZWT5 with the Hounds Team* These were great wedges...actually quite commonly made in my home. I used "Outback Spirit" brand Lemon Myrtle with coconut and chilli flakes seasoning to add some Indigenous Aussie flavours. The dipping sauce with these was super easy to make and yummy. I used "Masterfoods" Australian Mustard in the sauce. My whole family enjoyed this recipe. TI sprinkled some of the seasoning mix on top of the sauce too. Photo also to be posted

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    • on May 17, 2009

      Very tasty way of serving sweet potatoes. Loved the yoghurt and lime dipping sauce. I used oregano, rosemary, sage and thyme, one of which included salt, and I added some freshly ground black pepper. I'm not at all sure what Australian mustard is, and I live here! Don't think I've ever seen - or at least noticed - mustard that declared itself as Australian! I used Dijon mustard and just 1 teaspoon (personal taste preference), and my favourite creamy Greek yoghurt. We were eating this with Sue L's Recipe #99773 so mopping up the extra sauce made the rice even more delicious. Thanks for sharing this yummy recipe. Made for ZWT 5.

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    • on May 15, 2009

      Certainly good - although I didn't make the dipping sauce. I used a greek seasoning blend that included oregano, garlic and lemon-pepper (the predominating flavours). Served with a baked fish dish.

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    • on May 14, 2009

      This is a nice change of pace for preparing sweet potatoes. The potatoes themselves are sweet and the dipping sauce is quite tart. This recipe makes far more sauce than you will need, so either make less or try to think of something else it will go well with. Maybe fruit. Be careful not to use too much oil on the potatoes or they will burn in the oven. I turned them halfway through cooking. I used horseradish mustard because I thought it was as near as I could get to Australian mustard according to my research. Made for ZWT5. Thanks for posting, g'day mate!

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    Nutritional Facts for Kumara (Sweet Potato) Wedges With Mustard and Lime Yogurt

    Serving Size: 1 (165 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 318.5
     
    Calories from Fat 72
    22%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.6 mg
    1%
    Sodium 237.4 mg
    9%
    Total Carbohydrate 55.5 g
    18%
    Dietary Fiber 7.7 g
    30%
    Sugars 14.9 g
    59%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    seasoning

    Detailed Nutrition Values About Nutrition Info
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