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Caribbean Food Made Easy
by Levi Roots

Sweet potato wedges are like Jamaican fries. You get them in the patty shops, where you can buy a nice juicy patty, a bagful of wedges and a refreshing glass of lime wash. These are lovely on their own or great with the jerk butter melting over the top. The jerk butter is also great served melting over fish or chicken.
Serves 8 as a side dish


    • 1.4kg (3lb 3½ oz) sweet potatoes, peeled and sliced about the size of an orange segment
    • 5 tbsp sunflower or groundnut oil
    • 3 tbsp soft light brown sugar
    • juice of 2 limes
    • pepper

    • 50g (1¾ oz) butter, slightly softened
    • 1/2 tbsp ground allspice
    • 1/2 tsp ground ginger
    • 1/2 tsp cayenne
    • 1/2 tbsp black peppercorns, ground
    • 1/2 tsp cinnamon, ground
    • leaves from 2 sprigs of thyme
    • 2 garlic cloves, finely chopped
    • generous grating of fresh nutmeg
    • 2 tsp brown sugar
    • salt
    • juice of 1/2 lime


1. Preheat the oven to 200°C/400°F.  Mix the sweet potato slices with the olive oil, brown sugar and lime juice and season with pepper, turning them over in the flavourings with your hands. Lay them in a roasting tin in which the slices can lie in a single layer. Put into the oven and roast until tender - about 20 minutes - turning over halfway through.

2. Meanwhile, make the butter by mashing everything together. Either chill to let cold pats melt over the wedges, or use it already melted as a dip.


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