Roast Potato Wedges with a Creamy Butternut Dip

Roast Potato Wedges with a Creamy Butternut Dip

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If you're looking for something different as a snack when entertaining then try this delicious butternut dip with sweet potato wedges.

  • Recipe serves4-6
  • Preparation time5 minutes
  • Cooking time45 minutes


  • 150 ml water
  • 500 g Sweet potato or potatoes
  • 100 ml Cream
  • 1 KNORR Roasted Vegetables Veggie Bake
  • 3 ml Ground nutmeg
  • 300 g Butternut
  • 45 ml Olive oil


  • Preheat oven to 180˚C
  • Peel the butternut and cut into chunks.
  • Place butternut into 150 ml water and add the nutmeg.
  • Bring to the boil, cover and simmer for about 10 min until butternut is tender.
  • Turn occasionally to ensure even cooking.
  • Drain the squash well and allow to cool slightly.
  • Puree for a few seconds until smooth.
  • Pour in half the contents of the KNORR Roasted Vegetables Veggie Bake together with the cream.
  • Cut the sweet potato into wedges; sprinkle the remaining half of the sachet contents over them.
  • Arrange on a baking tray and drizzle with olive oil.
  • Bake at 180°C for about 30-45 min until well roasted and soft in the centre.
  • Serve the dip with roasted sweet potato wedges.