A terrific healthy alternative to fries. Serve with a bowl of spicy chilli instead of tortilla chips, with roast chicken or lamb or just eat them on their own on a meat-free-Monday.
2 tablespoons olive or rapeseed oil
2 large sweet potatoes, peeled and cut into thick fingers
2 tablespoons Demerara sugar
1 teaspoon ground cinnamon (optional)
Sea salt and freshly ground black pepper
1. Preheat the oven to 220C/425F/Gas 7.
2. Lightly oil a baking tray. Place the sweet potato on the tray, sprinkle over the Demerara sugar and cinnamon (if using), season with sea salt and black pepper and toss with the rest of the oil. Bake for 20 to 25 minutes until soft and golden, turning them once halfway through cooking.
How to make sweet potato wedges in advance
Bake the wedges for just 15 minutes, then bake them for 10 minutes more at 220C/425F/Gas mark 7 before you serve them.
Sweet Potato Tip: You don’t have to peel sweet potato when you are baking it as the skin is not just edible, it’s also very good for you – just cut the sweet potato into wedges, leaving the skin on, and cook them the same way as the recipe above.
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