I adore sweet potatoes. They are so versatile and yet so healthy and nutritious – double bonus points. I always add them to vegetable curries and often to meat curries as well to bulk them out. I also regularly make an Italian style shepherds pie that has a sweet potato and parmesan topping, which is delicious (I’ll have to remember to post that recipe soon). But by far and away my favourite way to eat them are my sweet potato wedges, which are beyond simple and always taste great.
They go with lots of things like chicken or steak. In fact I serve them with anything you might serve chips or potatoes with. I think they would go down a storm with children as well, although I haven’t tried that theory. Let me know if you do.
There isn’t really any need for a recipe just wash and dry the sweet potatoes then chop them into wedges or chip shapes (leaving the skin on). Put them on a baking tray with a good few slugs of olive oil. Then sprinkle on some mild chilli powder (the blended kind that has garlic, cumin and seasoning added, you get it in all supermarkets) a good dusting of paprika and a bit of salt and pepper. You want the spices to cover all the wedges. Now get you hands in and mix it all around so the spicy oil covers everything.
Then put the tray in a preheated 200 degree oven for 25-30 minutes until they look a bit crispy. One thing to say though is that sweet potato won’t go crispy like regular potatoes do – not unless you deep fat fried them. They will be more chewing with crispy ends, but that’s just as good.
They are really tasty with either barbecue sauce or a sour cream dip.