(Free on Field Day)

3 x 170g/6 oz pink sweet potatoes,peeled and cut into 5mm wedges

Sea salt and freshly ground pepper

Fry Light cooking Spray

1/2 tsp each ground coriander, chilli

powder and cardamom seeds

Freshly chopped coriander to garnish

Spicy mango Salsa Dip:

1 ripe mango, peeled, stoned and Diced

4 ripe tomatoes, peeled & chopped

1 small red chilli, deseeded & chopped

Juice of 1 lime

Salt & fresh black pepper

3 tbsp freshly chopped coriander

Coriander Dip:

115g/4oz low fat natural yogurt

1 small red chilli, deseeded & chopped

2 tbsp freshly chopped coriander

Pinch of salt

1.  Make each dip seperately, by mixing the ingredients together and chilling until required.

2.  Place the sweet potato wedges in a saucepan of salted water, bring to the boil and simmer for 8-10 minutes until they are just tender.  Drain and transfer to a large bowl.

3.  Spray the wedges with fry light and sprinkle with the spices.  Place the wedges on a pre-heated ridged grill pan, spray with fry Light, and cook for 2-3 minutes each side.

4.  These wedges are also ideal cooking over hot barbecue coals.  Sprinkle the wedges with seasoning and coriander and serve with dips.