Wedges of sweet potato from a hot oven develop caramelized edges and a soft center. Green chili sauce with lemon adds freshness, while toasted pumpkin seeds bring a nutty crunch.
Sweet potatoes have enough natural sweetness to brown beautifully in the oven. Cut them into wedges of roughly equal thickness so they cook at the same time. Moisture evaporates faster on a hot baking sheet than on a cool one, allowing the cut sides to brown rather than gently steam. Arrange the wedges with space between them, and use two baking sheets rather than overcrowding one. That way, the outside turns slightly sticky and caramelized while the inside stays soft.
The green sauce is deliberately fresh and herbaceous: cilantro and parsley bring different aromas, lemon brightens everything, and a green chili adds heat. How hot the sauce turns out depends on the chili. For a milder version, remove the seeds and membranes, or start with half a chili and taste before adding more. A small blender makes a smooth sauce; using a mortar and pestle or finely chopping the ingredients will leave it coarser. Add a splash of water if the sauce is too thick to spoon.
Pumpkin seeds need just a few minutes in a dry skillet. Shake the pan regularly and take the seeds out as soon as they smell fragrant and are lightly colored here and there: they can quickly go from toasted to bitter. Let them cool before scattering them over the dish so they keep their crunchy bite. No pumpkin seeds on hand? Sunflower seeds work too, though they are a little smaller and milder in flavor.
Serve the sweet potatoes as a side with pan-fried fish, grilled tofu, or a meal with legumes. The sauce and seeds also make this dish good for scooping up with flatbread. If making it ahead, store the roasted sweet potatoes and sauce separately, covered in the refrigerator, and use them within two days. Reheat the wedges on a baking sheet in a 200 °C oven until piping hot all the way through; add the sauce and seeds just before serving. This keeps the contrast between soft, fresh, and crunchy intact.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Scrub the sweet potatoes clean and cut them into wedges about 2 cm thick. Toss them on the baking sheet with 2 tablespoons olive oil and ½ teaspoon salt. Arrange them on the baking sheet with space between them.
Roast the wedges for 30–35 minutes, turning them halfway through, until tender and deep golden brown around the edges.
Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat. Shake the pan regularly and remove the seeds as soon as they smell fragrant and are lightly colored. Let cool.
Put the cilantro, parsley, green chili, lemon juice, 3 tablespoons olive oil, and the remaining ¼ teaspoon salt in a blender. Blend until the sauce is spoonable, adding 1–2 tablespoons water if needed. Taste and add more chili if you like extra heat.
Arrange the roasted sweet potatoes on a serving platter. Spoon the green chili sauce over them and scatter the pumpkin seeds on top just before serving.
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