Sweet Potato Wedges

These are a delicious and nutritious alternative to chips and go really well with anything spicy (they are a delight with chilli con carne) or dishes that don’t really have much in the way of sauce, like baked chicken or salmon.  I know this will seem like a pretty obvious recipe, but they are my go to when I want a substantial veggie accompaniment that’s lighter and tastier than potatoes, and dinner guests have asked for the recipe on a number of occasions.  You may not know that sweet potatoes count as one of your 5-a-day, whereas potatoes don’t, as they apparently don’t contain enough nutrients and vitamins.  By the way, do you guys in the US have the concept of 5-a-day or is it just an NHS thing?  I promise to share a sewing project soon – I have part of it drafted up but the instructions are going to be pretty mammoth!

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You will need (to feed 1):

sweet potato – 1 or 1/2 depending on how big the sweet potato is.  I find the size of these varies tremendously depending on supermarket and crop

1 tsp ground cumin

1/2 tsp chilli powder or cayenne pepper (optional)

oil for roasting

salt and pepper

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1.  Heat your oven to about 200C.

2.  Chop your sweet potato into wedge-shaped chunks, or cubes, as chunky or narrow as you’d like, bearing in mind that they will shrink with roasting.  When I started making these, I always peeled the sweet potatoes first, but Charles suggested leaving the skins on “because that’s where the nutrients are” (lazy boy) and we tried it.  Now, I leave the skin on every time – it goes chewy and marshmallowy and delicious – plus, no peeling! (Or washing up the peeler…urgh).

3.  Line a baking tray with foil (you may want to fold up the sides if it’s smaller than your tray and add a small glug of oil (sorry, I don’t measure my oil!) onto the foil, and swish it around a bit.  Put it into the oven to get the oil nice and hot  – about 5 mins or so should be fine.

4. Once your oil is nice and hot, remove the tray from the oven and quickly dump in the sweet potato, which should sizzle when it hits the oil.  Be careful here – the oil and tray will be ridiculously hot so please don’t burn yourself.  Toss the wedges in the oil so all sides are covered, with tongs, a fish slice or your hands  (I’m hard like that).

5. Sprinkle on your spices and seasoning and toss again.  Put back in the oven.

6. These take about 30 minutes to cook, depending hot your oven is, but check them after about 20 minutes. When they are looking golden, flip them over and they should only take about another 5 minutes from there.

7. Serve and enjoy!

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