Spicy sweet potato wedges with sweet chilli Philadelphia dip and blue cheese and chive Philadelphia dip
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  • Prep time 15 '
  • Total time 40 '


  • 600 g sweet potatoes
  • 2 tsp Cajun spice mix
  • 1 tsp smoked paprika
  • 2 tsp dried thyme
  • 1 tsp dried chilli flakes
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • 200 g Philadelphia Light
  • 2 tbsp sweet chilli sauce
  • 50 g blue cheese
  • 1 lime (juice of)
  • 2 tbsp sour cream
  • 1 lemon (juice of)


  • Pre heat the oven to 190 °C. Scrub and wash the sweet potatoes but don’t peel them. Cut each potato into eighths, depending in the size of the potatoes. Make sure all the wedges are roughly the same size (about 2-3 bites worth).
  • Place them into a bowl with the cajun spices, paprika, thyme, chilli flakes, vegetable oil and seasoning. Coat well before lying evenly on a hot baking tray and placing into the pre heated oven for 20 minutes, turning once in between.
  • In the mean time, make the sweet chilli dip by combining 100g of the Philadelphia with the sweet chilli sauce, 1 tablespoon of the sour cream and the juice of 1 lime.
  • Make the blue cheese dip by combining the other half of the Philadlephia and the sour cream with blue cheese and lemon. Seasoning both dips with a little salt and black pepper if desired.
  • Once the wedges are cooked, they should be nice and golden brown and slightly crispy on the edges. Serve with the choice of dips.


Nutritional Information

Typical values Per recipe
Energy 4242.0 kj
Energy 1013.0 kcal
Fat 46.8 g
Carb 136.0 g
Protein 21.6 g
Saturated fat 17.6 g
Salt 1.6 g
Dietary fibre 15.2 g
Sugars 37.6 g