Sweet potato wedges with chorizo

Treat barbecue guests to Katie Bryson's sweet potato wedges roasted with rosemary and chorizo for a satisfying side dish
Sweet potato wedges with chorizo
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 sprig rosemary, leaves stripped
  • 150 g mini chorizo

Tips and Suggestions

For vegetarians make a batch without chorizo - just add an extra tablespoon of oil and a generous sprinkling of smoked paprika


1. Preheat the oven to 200C/180C/gas 6. Peel the sweet potatoes and chop into equal sized wedges.

2. Spread out on a baking sheet, drizzle over the oil then give them a good shake to coat them. Sprinkle with the rosemary leaves, dot the mini chorizo sausages around and season with salt and pepper then roast for 15 minutes.

3. Give them a shake and return to the oven and cook for a further 15 minutes until the wedges are tender and crisping at the edges. Serve hot.

Need more ideas for a barbecue? Check out our BBQ side dishes

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