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Spicy Sweet Potato Wedges



Ingredients (serves 1 if served on its own, serves 2-3 as a side):
500 grams of sweet potato, preferably a large one
3 tablespoons of high heat cooking oil or olive oil (I don't think olive oil is good if you spice it up)
Freshly ground sea or rock salt
Freshly ground black pepper

Spicier alternatives (choose one, not all):

• 1 teaspoon to 1 tablespoon of Sambal Olek (red chilli paste) to the oil
• Sprinkle with a hot curry mixture such as Madras or Vindaloo, giving it a more Indian flavour

Preparation:

• Cut the sweet potato in half, then quarters and then wedges. They should be about 10-15 mm wide at the skin side.
• Season with freshly ground salt and pepper
• Toss in oil or oil and alternative spices

Method:

• Place in baking dish such as a pie dish or shallow baking tray. The sweet potatoes should come to lie singly on its base or they are more likely to steam rather then bake.
• Preheat oven to 230 C.
• Place on the highest oven shelf.
• Bake for about 10-12 minutes, turning them over once.
• Brown under the grill for a couple of minutes or until finally cooked.

Notes:

• There are few vegetables that are easier to overcook. Not that they will have to be disposed of but they will go mushy and lose their slight crispiness, which is a shame, so cooking is a bit of trial and error as all cookers vary hugely in their performance.
• Check how far the cooking has progressed by piercing with a fork or wooden skewer. They are ready for the grilling stage when they still offer slight resistance.
• Makes a great side dish to most curries or serve on its own.
• If intended for a nibble for one serving, reduce quantities by half or more.

Download:
PDF file attached, see below.