Crispy and Chunky Sweet Potato Wedges
This was such an easy and delicious dinner, a plateful of sweet potato wedges infused with garlicky flavours, crunchy on the outside and soft on the inside. They're a pretty low key meal, just chop them up, toss in oil and bake in a hot oven for an hour. But the flavours are incredible and they're super nutritious too. You can mix up the flavours to make it suit different styles of dishes, from adding paprika to make them Mexican style served with guacamole, to adding cinnamon and cumin to make them middle eastern style and serving them with hummus or a tahini dressing. They're also lovely as an addition to a roast dinner with rosemary and garlic!
Here's my basic sweet potato wedge recipe, it's a classic and a favourite.
1 large sweet potato
1 tbsp coconut or olive oil
2 large cloves of garlic
sprinkle of sea salt
Cut the potato into wedges about 3-4cm thick. Toss in oil and salt with the garlic cloves, halved. Place on a baking tray in a 200C preheated oven for an hour. Toss 2 or 3 times during the hour to make sure the wedges don't stick to the tray and cook evenly. Then enjoy!