Tom Yum Sweet Potato Wedges

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"I’ve reached for shop-bought tom yum paste since my university days, to create my own version of the spectacular tom yum soup in under 15 minutes.

Only recently, after some experimentation in the kitchen, did I discover that tom yum paste also works as a phenomenal marinade for vegetables. In this recipe, caramelised oven-baked sweet potato wedges are coated in the hot and sour tom yum paste, which imparts its distinctive flavour of chilli, galangal, lemongrass and lime leaves.

The two ingredients work beautifully together: each bite bursts with heat and umami, and the chewy exterior and creamy centre provide textural heaven. The recipe serves 4 as a side, but they are so delicious (and can easily be reheated), you may want to double the recipe. It also transforms into a dreamy salad with the addition of feta, coriander and pistachios. If you’re vegan, seek out vegan tom yum paste."

A Splash of Soy, by Lara Lee is out now, published by Bloomsbury, £22.

Read Lara's exclusive Q&A with Sous Chef about the ingredients that inspire her.

Ingredients for Tom Yum Sweet Potato Wedges

2 tbsp tom yum paste
3 tbsp flavourless oil, such as sunflower or grapeseed
600g sweet potatoes, skin on, cut into wedges
flaky sea salt, to taste
freshly ground black pepper, to taste
1 whole garlic head, cut in half horizontally

Method

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 crumbled feta, 30g shelled and roughly chopped pistachios, 2 spring onions, thinly sliced, and a large handful of coriander leaves. Toss together and serve.

About the author

Lara Lee is an Indonesian and Australian chef and food writer. She trained at Leiths School of Food and Wine and now runs an event catering business called Kiwi and Roo, serving delicious food to high-profile guests including the royal family and the Australian prime minister; and at venues such as the Natural History Museum and the Royal Academy of Arts. She also holds supper clubs that celebrate her heritage with both Australian and Indonesian cuisine all over London. Coconut & Sambal is her first cookbook. Find her on Instagram @laraleefood.