Dinner Ideas, Sides, Vegetarian
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Sweet Potato Tenders with Lemon-Herb Chutney

Here is a deceivingly indulgent dish, yet completely clean. Sweet potatos are one of my favourite vegetables because they are SO good for you, yet filling, and ‘treat’ like. 

Lemon herb topping:

  • ¼ C of pistachios
  • 1/4 C of cilantro 
  • 1 ½ C of mint
  • 1 clove of garlic
  • ¼ cup of onions, diced
  • 1 lemon zested and juiced 
  • 1 small, mild green chili (seeds removed)
  • ½ tsp of sea salt
  • 2-3 tbsp EVOO


  • 3 sweet potatoes, sliced into wedges
  • 1 C of almonds, finely chopped with food processor
  • 1/2 C Panko bread crumbs
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • grind of fresh black pepper
  • 2 eggs, lightly beaten


  1. Pre-heat the oven to 425F
  2. Make the sauce: Toast the pistachios in a pan until fragrant. In a food processor pulse pistachios and all other sauce ingredients  until a thick paste has formed. Add extra lemon juice and olive oil if too thick. Leave sauce in fridge until ready to serve. 
  3. Bake the potato wedges: Mix the chopped almonds, Panko crumbs, and slice. Lightly beat the egg in a wide-rimmed bowl. Dip the wedges into the egg and then into the almond mixture, and then place it onto a large parchment lined baking sheet. Drizzle with olive oil, and bake for 25 minutes. Flip, drizzle with a more olive oil, and bake for another 20 min. 
  4. Remove from oven and top with sauce and fresh lemon juice. 

Recipe inspired by WhatsCookingGoodLooking’s sweet potato tenders! Mm mm good. 


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