Dukkah-Dusted Wedges

Dukkah Dusted Wedges


20 mins 


40 mins 


Dukkah is a nut, seed and spice mix from Egypt. Try double-dipping sweet potato chips first in Hellmann’s ketchup then in Dukkah for an addictive treat.


  • 4 medium sweet potatoes (about 700g)
  • 1 tablespoon olive oil
  • pepper
  • 2 tablespoons desiccated coconut
  • 1/8 teaspoon salt
  • pinch cayenne pepper
  • 1.5 tablespoons sesame seeds
  • 50 grams hazelnuts skinned
  • 1/2 tablespoons ground coriander
  • 1/2 tablespoon ground cumin
  • 5 grams chopped coriander to garnish
  • 1/4 teaspoon ground black pepper
  • 2 grams parsley
  • 2 grams chives

  1. Amount per Serving
Title Amount per Serving
Energy 232.24 kcal
Protein 4.43 g
Sugar 4.71 g
Fibre 5.37 g
Fat 14.76 g
Saturated fat 2.82 g


  1. Scrub the sweet potato skins under running water to remove all dirt. Dry well. Cut in half lengthwise, then into wedges.

  2. Place on a baking tray line with parchment paper and bake for 20 minutes. Remove the tray from the oven. Raise the temperature of the oven to 230˚C/ 450˚F/ Gas mark 8. When the oven is hot, place the sweet potatoes back in and bake for a further 15 minutes, or until golden and slightly charred on the edges.

  3. While the sweet potatoes are baking, prepare the spice mix. In a small frying pan, dry-toast the hazelnuts over medium heat for 4 minutes or until golden. Set aside. Dry-toast the sesame seeds and coconut for 1 ½ minutes or until golden. Set aside.

  4. When the nuts and seeds are cold, crush in a food processor, then mix. The consistency depends on your personal taste. You can crush it coarsely for extra texture, or to a fine powder but do not overmix or it will turn into a paste.

  5. You can also use a pestle and mortar or roughly chop the nuts and seeds with a sharp knife. Transfer into a bowl, add the spices and seasoning and mix well.

  6. Serve the sweet potato chips warm with Hellmann’s ketchup, Dukkah spice and chopped herbs.