Tom Yum Sweet Potato Wedges
Preheat the oven to 220°C/200°C Fan.
Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking sheet in a single layer and season generously with salt and pepper. Nestle the halves of garlic head among the wedges.
Bake for 40 minutes, or until nicely caramelised on the outside and cooked through, then squeeze the roast garlic flesh out of their skins (discard the skins), toss with the wedges and serve immediately.
Variation: Tom Yum Sweet Potatoes with Feta, Pistachios and Coriander
Combine the baked tom yum sweet potato wedges with 50g of crumbled feta, 30g of shelled and roughly chopped pistachios, 2 spring onions, thinly sliced, and a large handful of coriander leaves. Toss together and serve.
A Splash of Soy: Everyday Food from Asia by Lara Lee (Bloomsbury Publishing, £22, Hardback) Photography by Louise Hagger. Alexander Breeze prop stylist.
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