Steph Geddes' Parmesan, Walnut & Truffle Sweet Potato Wedges

Ingredients

• 2 x sweet potatoes, cut into wedges
• 2 tablespoon extra virgin olive oil
• Salt and pepper
• 1 tablespoon Dijon mustard
• 3 teaspoon Cobram Estate truffle oil
• 1 heaped tablespoon mayonnaise
• ¼ cup kefir or yoghurt
• Juice of ½ lemon
• Pinch of paprika
• ½ cup walnuts (crushed or processed into a rough crumb)
• ½ cup grated parmesan cheese
• 1 tablespoon thyme leaves

Method

1. Preheat the oven to 180°C.
2. Place the sweet potato wedges on a baking tray and drizzle with 1 tablespoon extra virgin olive oil and sprinkle over a pinch of salt and pepper. Toss and bake for 30-35 minutes.
3. Meanwhile, in a small bowl mix together 1 tablespoon Dijon mustard, 1 tablespoon extra virgin olive oil and 1 teaspoon truffle oil. Set aside.
4. Prepare the dipping sauce by combining 1 heaped tablespoons mayonnaise, ¼ cup kefir/yoghurt, juice of ½ lemon, 1-2 teaspoons truffle oil and a pinch of paprika. Set aside.
5. To make the crumb, combine the walnuts, parmesan cheese and thyme with a pinch of salt and pepper.
6. Remove the wedges from the oven. Brush the mustard mix over the sweet potatoes and then spread over the crumb. Bake for another 10 minutes.
7. If you love truffle, give one final drizzle with truffle oil and serve with dipping sauce.