Snacks & Appetizers

Moroccan sweet potato wedges recipe
crafted by Chef Jamie Raftery

Portion size
For 4 people

Preparation time 
10 minutes

Cooking time 
30 minutes

  • 1kg sweet potatoes
  • 5g harissa
  • 5g ras-el-hanout
  • ½ lime (zest and juice)
  • 7g garlic cloves
  • 50ml golden rapeseed oil
  • 10ml Classic Argan Oil
  • 25g spring onions
  • 5g fresh mint (finely sliced)
  • 5g coriander (finely sliced)
  • Pinch of sea salt
  • Pinch of ​​​​​black pepper

  1. Preheat oven to 200°C.
  2. Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet.
  3. Add the rapeseed oil, ras-el-hanout, harissa and garlic to a blender and blitz until it’s a fine paste.
  4. Finely chop the mint and coriander.
  5. Finely slice the spring onions.
  6. Cut off the pointy ends of the sweet potato.
  7. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  8. Place the sweet potato wedges in a large bowl, then add in the spice paste.
  9. Mix well, making sure each wedge is coated with oil and spices.
  10. Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
  11. Bake for 30 minutes, then turn on the grill and grill for another 3-5 minutes, or until they’re well browned and crispy.
  12. Keep an eye here – it’s easy to burn when the broiler is on.
  13. Garnish with the spring onions, coriander and mint.
  14. Drizzle with the Argan Oil and serve.
Flat breads and hummus recipe
crafted by Chef Philip Mayo

“This dish is a great side or as a little sharing starter with friends, or just for yourself! Feel free to change the spices you use, but these are my personal favourites. The Argan Oil really gives this a deeper, richer flavour that sets this recipe above all others." 

Preparation time 
10 minutes

Cooking time 
20 minutes


For the flat breads (makes approx. 10):

  • 350g self-raising flour
  • 350g natural yogurt
  • 1 tsp baking powder
  • ½ tsp of turmeric, curry powder, paprika
  • Pinch of salt

For the hummus:

  • 500g drained chickpeas
  • 150ml natural yogurt
  • 2 cloves of garlic
  • 50ml Traditional Argan Oil
  • Pinch of sea salt
  • 1tsp paprika
  • 1 tsp turmeric
  • Water to thin if necessary

  1. Add the dry ingredients into a mixer with a dough hook attachment. If doing it by hand, then make a well in the middle.
  2. Pour the yogurt into the mixture and start to mix together. You want it fully combined, but not over worked. If doing by hand, slowly mix in a bowl until it comes together, transfer onto the work top and gently kneed until it is fully combined. Put in a bowl and leave in the fridge; covered and resting for 20 minutes.
  3. For the hummus: Place the chickpeas, yogurt, garlic and spices in a food processor. Blitz the ingredients until they become smooth - if needed, add a small amount of water to thin it out. Season to taste. When serving, drizzle the Argan Oil over the hummus and add a pinch of paprika.
  4. Now take the flat breads out of the fridge, divide the dough into 8 equal-sized balls on a floured work surface. Gently roll out each ball to a size of a small plate - this is how they will look like once cooked.
  5. Place a pan on a medium heat. Once hot, add a small amount of olive oil and place the flat breads in one at a time and cook for 3 minutes each side. Once coloured and cooked, leave to cool and serve with the hummus. Delicious!
Showing 3 of 3 in Snacks & Appetizers
Classic Culinary Argan Oil
100ml / 200ml | Our delicious cold pressed Classic Argan Oil has a fantastic smoky and nutty taste.
[star-value] Stars (2)
FREE Culinary Argan Oil Sample
30ml | Have a Gourmet Sampling Session of Classic / Traditional Argan Oil on us.
Traditional Culinary Argan Oil
100ml / 200ml | Our exquisite cold pressed Traditional Argan Oil has a deeper and nuttier taste compared to the Classic variety.
[star-value] Stars (3)