Oven Baked Sweet Potato Wedges with Vogerlsalad

Preheat oven to 220 °C top/bottom heat. Cover a baking tray with baking paper.

Wash sweet potatoes, cut into finger-thick wedges and drizzle with olive oil, season with thyme, coriander, salt and pepper and mix.

Spread the wedges on the baking sheet and bake at 220 °C for about 20 minutes.

In a cucumber jar, add a finger’s width of whole cane sugar, vinegar, olive oil and water each, season with tarragon mustard, salt and pepper and shake well when sealed. Season to taste and use to marinate the voger lettuce once the wedges are ready.

Season cottage cheese with salt and pepper. Peel the onion and cut into fine rings.

Arrange the sweet potato wedges and the marinated Vogerlsalat on plates. Serve garnished with cottage cheese and onion rings.

Preparation Tip:

Oven Baked Sweet Potato Wedges with Vogerlsalat can also be served as a side dish with meat.

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