These sweet potato wedges make a colourful and nutritious alternative to chips.
They are baked in the oven rather than fried, so they are much healthier and just as tasty!
Ingredients
1kg sweet potatoes
4 sprigs rosemary
2 x 15ml spoons vegetable oil
Black pepper (optional)
Equipment
Chopping board
Sharp knife
Large bowl
Measuring spoons
Baking tray
Oven gloves
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Wash the sweet potatoes thoroughly and dry with kitchen paper.
- Cut them into wedges approximately 8cm long and 2cm wide so that they are like fat chips.
- Tear the leafy spikes off the rosemary and chop finely. Put in the bowl and add the oil and the sweet potato wedges.
- Using your hands, turn the sweet potatoes in the oil and rosemary until they are coated on all sides.
- Tip them onto the baking tray and sprinkle with black pepper to taste (if using).
- Cook in the oven for 30–40 minutes, turning them over halfway through.
- The wedges are cooked when the sweet potato is soft and the skins have become crispy.
Skills used include:
Washing, measuring, chopping, mixing/combining and roasting.
Top Tips
- Use a baking tray large enough for the sweet potato wedges to be spread out in one layer.
Something to try next time
- Try using different herbs such as thyme or chives.
Prepare now, eat later
- Wash and slice the sweet potato into wedges and keep in plastic bags in the fridge for up to 2 days in advance.
- These potato wedges are best served as soon as they come out of the oven.
