Mix together all of the glaze ingredients, and spoon over the beef in an ovenproof dish, ensuring that all parts of the meat have been covered
Wash the sweet potatoes, and cut each in half, then in half again, and in half again to make 8 wedges from each potato
Pop the wedges in a bowl, and sprinkle over the mixed herbs and parsley, and spray with cooking spray (or spray oil), mixing around until fully coated. Spread these onto a pizza tray (if you have one-just use a normal baking tray if not)
Place your wedges on the top shelf of the oven, and the beef on the next shelf down.
After 20 minutes, remove the beef from the oven, and spoon all of the juices and glaze in the dish back over the meat. Pop back into the oven for a further 10 minutes (if you like the beef medium-well done leave cooking for an extra 10 minutes).
Remove the beef from the oven, cover loosely with foil, and leave to rest for at least 10 minutes. Check on your wedges- if they are done then switch the oven off, and leave them in there with the door open while the beef rests (this allows them to crisp up)
To make the yoghurt dip for the wedges, simply stir the sweet chilli sauce and lime juice into the yoghurt, and sprinkle with fresh coriander.
Carve the beef, and serve with the juices from the dish poured over the meat, and sprinkled with fresh coriander. Season the wedges with salt.
I also like to make a simple corn salsa to go with this- it's just tinned sweetcorn, chopped red pepper, and chopped green chilli. The cooking times given are for medium-rare beef