Sunday, 26 June 2011

Sweet Potato Wedges

I love these crispy spiced wedges with Mexican and Southern American food. They're fast to make and very forgiving if you leave them in the oven (switched off!) a little longer before serving; sweet potatoes seem to have moister flesh than that of 'normal' potatoes. Brilliant with sour cream or guacamole dips.


  • One sweet potato
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp vegetable oil
  • black pepper

Preheat the oven to 200 C. Cut the sweet potato into wedges using a large, heavy knife or cleaver. I usually top and tail it, cut it once crossways, then with the fattest flat side on the counter, cut it into wedges. A particularly large sweet potato may need to be cut into three pieces crossways - or you could just have very long wedges! Just don't make them too thick, or they will take a long time to cook.

Sprinkle over the spices, season with black pepper and drizzle over the oil, then toss until well coated. Roast for 25-30 minutes, until soft and golden, with the edges just beginning to brown and curl.

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