Sweet Potato Wedges

There’s no denying that sweet potato fries or wedges are one of the tastiest ways to eat these “super-foods”, which have been named as one of the ‘World’s Healthiest Food’! A single sweet potato contains 400% of your daily requirement of vitamin A, plus they contain more vitamin C and fibre than white potatoes, and have a lower glycemic index.

However, if you’ve cooked them before, you’ll know they can be very tricky to master, and invariably they end up being rather soggy. Here’s a top tip to help you bake the tastiest sweet potato fries you’ve ever eaten; after chopping them up into wedges or fries, soak them in water for an hour then place into the oven. This will make them crispier and with more of a hard wedge/fry consistency.





2 medium sweet potatoes, rinsed and dried

2 tbsp coconut oil, melted

2 tsp smoked paprika

1 tsp himalayan salt

1 tsp garlic powder

1 tsp black pepper

1⁄2 teaspoon ground cumin



Preheat the oven to 200C. Cut the potatoes into thin strips, or to your desired thickness and length. Mix all other ingredients apart from the salt together in a large bowl and toss with the potatoes until they are evenly coated.

Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of wedges.

Place in the oven and cook for 30 minutes, turning the wedges once or twice during that time to cook evenly. It can take more or less time, depending on the size and thickness you cut the wedges.

Remove once the edges slightly begin to brown and wedges begin to crisp. Sprinkle salt on top when they are hot out of the oven.

Sarah's Cookery

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