Cheesy Sweet Potato Wedges with Chilli Lemon Kale

Every so often, one of my housemates will leave something utterly delicious on our communal fridge shelf. When that happens, the item is fair game to everyone – and you have to get in quick if you want to nab it.

This week, the item is a massive block of smoked applewood cheese – which is utterly delicious on its own but even better melted onto stuff. So I go to town.

These potato wedges are utterly decadent and delicious and work pretty well on their own. However, I’m feeling just a tad guilty about a plate of yellow and orange food (and let’s be honest, it wouldn’t photograph well either) so I cook kale in my favourite way to go on the side.

It’s a dreamy sort of dinner – cheesy, spicy and crispy. Perfect for chilled out evenings or weekend treats. 

Ingredients – Serves one

For the wedges

  • 1 sweet potato cut into quarters
  • A generous drizzle of olive oil
  • 1 teaspoon of smoked paprika
  • Slices of your preferred cheese (Smoked Applewood is highly recommended)
  • Salt and pepper

For the Kale Salad

  • A large, generous handful of kale (it will wilt)
  • 1 small clove of garlic, crushed
  • 1 teaspoon of chilli flakes
  • A small drizzle of olive oil
  • Half a lemon, juiced
Method

Preheat the oven to 200 degrees, or Gas 6. Drizzle the oil onto a baking sheet, adding the smoked paprika and season well. Toss the sweet potato in the flavoured oil and bake for 35-45 minutes, or until the wedges are crispy and soft. 5 minutes before serving, top with slices of cheese and chuck back in the oven for a few minutes, until melted.

To make the kale, heat olive oil in a saucepan and add the garlic, cooking for a minute or two. Add the chilli flakes, then the kale and add the lemon juice. The kale should quickly wilt down a little and become soft.

Serve the salad and wedges together – eat immediately.

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