date:Jun 19, 2014
Ingredients
2 large (1kg) sweet potatoes, scrubbed, cut into wedges
Canola oil cooking spray
1 teaspoon finely grated lime rind
1/3 cup sesame seeds
500g chicken tenderloins
1 tablespoon rice bran oil
1/4 cup Lee Kum Kee reduced-salt soy sauce
2 tablespoons lime juice
1/4 teaspoon wasabi paste
100g baby salad leaves
Method
1. Preheat oven to 200C/180C fan-forced. Lightly grease a large baking tray. Place sweet potato on prepared tray. Season with salt and pepper. Spray with oil. Bake for