Instructions
Follow the steps and taste along the way.
Preheat the oven and cut the sweet potatoes
Preheat the oven to 220 °C. Wash and dry the sweet potatoes, then cut them lengthwise into wedges about 2 cm thick. You can leave the skin on.
Season and arrange on a baking tray
Toss the sweet potatoes with the olive oil, smoked paprika, cumin and 4 g of the salt. Arrange them in a single layer on a baking tray with a little space between each piece so they roast rather than steam.
Roast until tender and browned
Roast for 30–35 minutes. Turn the wedges after about 18 minutes. They are ready when the edges are browned and they can be pierced easily with a fork.
Prepare the lime quark
While the sweet potatoes roast, combine the quark, lime juice, zest, water and remaining 1 g of salt in a bowl. Mix until smooth and easy to spread.
Toast the seeds and serve
Toast the pumpkin seeds in a dry small pan for 2–3 minutes, shaking the pan occasionally; remove from the heat when they become fragrant and begin to pop gently. Serve the sweet potatoes warm with the quark dip, topped with the seeds and chopped coriander.
