March 27, 2021
Ghost chilli hot Cajun Sweet potato wedges
2 tablespoons Ghost chilli hot Cajun seasoning Rub
2kg sweet potato (cut into wedges)
150ml rapeseed oil
lime (zest and juice)
2 cloves garlic (grated)
Chop sweet potato into wedges and add oil and Ghost chilli hot Cajun seasoning rub.
Mix well and add to the cooking tray.
Cook until the centre is soft, and the edges are charred.
*For a little extra punch, use some of our Peruvian Aji Amarillo chilli sauce as a dip