Loaded Sweet Potato Wedges w/ Merguez, Feta and Spring Onion

Crispy BBQ sweet potato wedges loaded with smoky merguez sausage, crumbled feta and fresh spring onion. A bold, flavour-packed dish with the perfect balance of spice, sweetness and creamy tang – ideal for sharing straight from the grill.

Serves

6-8 people as a side

Featuring

Merguez sausages from our Butchery, Angus and Oink Shawarma Seasoning

Ingredients

3 large sweet potatoes
65ml cold pressed rapeseed oil
2 tbsp Angus and Oink Shawarma Seasoning
4 Merguez Sausages from our Butchery, skin removed and meat crumbled
2 bunches of spring onions, thoroughly washed and drained
75g crumbled feta cheese
100g sour cream
Small handful of pea shoots

All ingredients are available to purchase in our Farm Shop

Method

Cut the sweet potatoes into quarters lengthways. Cut each quarter into 2-3 wedges.
Pour the rapeseed oil into a large bowl and stir in the shawarma seasoning.
Toss the sweet potatoes in the seasoned oil until they’re evenly covered.
Grill over a medium heat until caramelised, turn and repeat on all sides. Try not to turn them too often as they may start to break apart
Cook until the sweet potato wedges are tender and well caramelised. If they colour too quickly without cooking through, turn off half of the burners and move the wedges to the coolest part of the bbq to finish cooking through.
Whilst your wedges are cooking, place a skillet over a medium high heat, add a little rapeseed oil and fry off the sausage meat until golden and cooked through, try not to break it up too much as you want some texture. Remove the pan from the heat and scrape the merguez meat to one side.
Gently turn the spring onions in the merguez cooking fat allowing any excess to drip back into the skillet. Grill the spring onions over a high heat until well charred but just holding their shape. Place back in the skillet once cooked.
Arrange the grilled sweet potato wedges on a platter with spring onions, dot with sour cream, and scatter over the crispy merguez pieces.
Finish with a scattering of pea shoots.