for 4 people

Wedges

2 tbsp	olive oil
1 ½ tbsp	lime juice
1 tbsp	harissa
½ tsp	ground cumin
1 tsp	salt
1 kg	sweet potato, cut into slices approx. 2 cm thick

Fondue

1	garlic clove, cut in half
600 g	fondue cheese mix
1 ½ tbsp	Maizena cornflour
3 dl	white wine
1	organic lime, use a little grated zest and all of the juice

How it's done

Wedges

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the sweet potatoes, mix well, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.

Fondue

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Add the lime zest and juice, then stir in. Serve the fondue with the sweet potatoes.

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