Blue Cheese Fondue with Sweet Potato Wedges
Blue Cheese Fondue with Sweet Potato Wedges



  • For the Wedges
  • 1 sweet potato, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • Salt and pepper
  • 1 tbsp chives, chopped
  • For the Fondue
  • 150g creamy blue cheese, e.g St. Agur
  • 100ml heavy cream
  • 50ml white wine
  • 1 tbsp chopped chives
  • Preheat the oven to 200C. Place the sweet potato wedges in a saucepan of boiling salted water to blanch for 2 mins, then drain and pat dry. Place on a baking tray and drizzle with olive oil, rosemary, and seasoning, then bake in the oven for 12 mins. Remove from the oven, transfer to a bowl, and sprinkle with chives.
  • Meanwhile, place the cheese, cream and wine into a small saucepan, and gently melt and stir together. Add the chives, mix to combine, and serve alongside your wedges in a small bowl for dipping.
30 mins
1 serving

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