With beautiful weather, I can’t help but always be in the mood to bake, cook and eat outdoors! Last night (Saturday), we decided to stay in and make dinner.

I just received a copy of Plenty by Yotam Ottolenghi and it’s just moutwatering. I decided to use 2 recipes from the book, the sweet potato wedges and the surprise tatin, which is a savory tarte tatin made with potatoes, onions, goat cheese and oven-roasted tomatoes instead of the traditional apples.

We all fell in love with the sweet pumpkin wedges!

This sweet potato wedges recipe is by far the most interesting and flavorful that I’ve seen. I omitted a few things from the original recipe as it had chili and nobody liked chili that night except for me!

To create the best sweet potato wedges you will need:

2 medium sized sweet potatoes

ground coriander

sea salt

olive oil

Preheat the oven to 200 degrees Celsius. Wash and cut the sweet potatoes into small wedges.

Cover a baking sheet with parchment paper and brush with olive oil. Scatter the wedges on the prepared baking sheet, making sure they are in a single layer. Brush the wedges with olive oil. Sprinkle generously with ground coriander and sea salt.

Bake for 25 minutes.  Cool for a few minutes before attacking them!

They are wonderful alone; the book suggests a dipping sauce with it. I don’t think it needs anything. The seasoning (salt +coriander) is such a an exciting flavor that you wouldn’t want to change that flavor in your mouth

To accompany our dinner, I made a light salad out of sliced avocados marinated in a mixture of olive oil and lemon, Rocca leaves and chopped tomatoes. A very refreshing salad!

And here comes the Surprise Tatin!

Apologies for the horrible lighting! We were too hungry by the time the tart came out of the oven that I had no time to photograph it properly. It was such a satisfying dish that I would definitely make again but with some tweaking. I’ll post the recipe once I’ve done my tweakings.

To end our dinner, we indulged in some mini cupcakes and oreo cookies from November…

 

And this concludes our Saturday dinner. Can’t wait until next weekend!

Enjoy!