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Pre-heat the oven to 200°C (fan oven – adjust accordingly for your own oven as all ovens vary).
Peel the sweet potato and cut into thumb sized wedges.
Place on a non-stick baking tray (or line a tray with baking parchment), drizzle liberally with extra virgin olive oil, and season with salt and freshly ground black pepper.
Cook for 25 minutes, or until soft in the middle when tested with a knife and caramelised on the outside.
Whilst cooking put the yoghurt into a small bowl, and stir through piri piri to taste – we like leaving it a little rippled as it looks so pretty!
Put the wedges and the yoghurt dip on a large sharing type platter and serve with lime wedges.
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