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SWEET POTATO WEDGES

When I first started eating whole foods thing (aka eating food that didn’t come in a packet) sweet potatoes were revolutionary to me. Where did they come from and how had I not tasted them before? I mean, I literally was unaware of their existence before 2012 (I wish I was kidding...)

 

Before then I didn’t know how to cook at all. Growing up my 3 sisters and I were all really active. This meant dinnertime was usually fairly rushed, thrown in between school and sports/ hobbies/ clubs we attended, and ao 'cooking’ to me meant fish fingers, peas and oven chips. For that reason that even this simple recipe was a big deal for me a few years ago (I’m not even sure I can call it a recipe… ‘method’?). So I wanted to share it because I know I’m not the only person who couldn’t make their own chips at one time or another.

 

(Quick anecdote before I jump into the recipe: When I first discovered sweet potatoes I had them for almost every meal. How do you have them for breakfast I hear you cry?! Bake one whole for an hour, top with peanut butter or almond butter and berries, and die at the perfection!!)

 

Ingredients: {1 portion}

  • 1 medium sweet potato

  • 1/2 tbsp of coconut oil (I love the flavour of coconut and cinnamon here but olive oil works just as well)

  • 1 tsp of paprika

  • ½ tsp of cinnamon

Method:

  • Pre-heat the oven to 180 degrees and cover a large baking tray in baking parchment.

  • Cut the sweet potato into thick chips or wedges. (I usually do this by cutting the sweet potato length ways into four, and then cutting each of these thick slices into three of four chunky chips)

  • Place the sweet potatoes in a large bowl. Cover in water and swish around for 30 seconds or so.

  • Drain and towel dry.

  • Pop back in the bowl (now empty). Melt the coconut oil (either in a little bowl in the microwave or in a pan on the hob) and pour over the sweet potatoes.

  • Add the paprika and cinnamon, and toss well to ensure the chips are all well coated.

  • Lay the wedges a baking tray (being careful they don’t overlap) and pop in the oven.

  • Cook for 35-40 minutes, tossing occasionally, until they are soft and caramelising slightly.

 

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