Sweet potato wedges recipe 

IMG_6195People that don’t like sweet potatoes are like people that don’t smile when they see a cute puppy pass them in the street. Dead inside. Normal potatoes, meh, take ’em or leave ’em, unless in chip formation – that’s a whole different kettle of fish (with chips). But their tanned, confident, shapely cousins. He-llo! And unlike the lesser potato, these guys count towards your 5-a-day. Winning.

One of the simplest and nicest ways to enjoy these bad boys is as wedges. Great as a side, or loaded up with toppings,

they are tasty plus they’re really versatile so you can flavour them as you wish.

I’ve kept these ones fairly basic with just chilli and garlic, however my other favourite flavours include paprika and rosemary or maple syrup and lemon juice.

Sweet potato wedges

  • Servings: 4
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  • 1 sweet potato
  • 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • 1 tsp chilli powder
  • Salt & pepper to season

Preheat your oven to 180°C.

Wash your sweet potato. No need to peel as the skin is a tasty part of this.

Cut into even wedge shapes. Arrange them on a baking tray and cover with oil, spices and seasoning. Sprinkle on the garlic and mix them around the tray so the flavours are evenly spread.

Bake in the oven for 20-30 minutes until lightly browned. If you want them crispier leave them in for slightly longer, but remember that sweet potatoes are more mushy that potatoes so will generally be softer.



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