This recipe meets the GREEN criteria in the ACT Government Healthy Food and Drink Choices Policy.
4 sweet potatoes
Small bunch of rosemary
Olive oil spray
200g reduced fat natural yoghurt
Small bunch of chives
- Preheat oven to 180ºC and line a baking tray with baking paper.
- Peel potatoes and cut into wedges.
- Lightly spray wedges with oil and sprinkle with rosemary. Bake for 25 minutes or until wedges are crispy and fully cooked through.
- Serve with a dollop of natural yoghurt, topped with a sprinkling of chives.