We eat loads & loads of everything sweet potatoes in this house which is (a lot) good but also a little bad/boring/samey.
It's obviously good because they are amazingly good for you aren't they, these giant golden nuggets? But what is bad/boring/samey is that I always get stuck in a foodie rut with them.
You see, if something works for me in the kitchen and I know how to do it so well that I could make it blind folded, then the temptation is there to keep on churning it out the same old way. That means that whenever we eat sweet pots it's either baked with lots of different toppings (my fave is soured cream & rose harissa!) or we have them this way.
Then a couple of months back i saw this recipe on my favourite fail-safe / go - to food blog Shutterbean and I started making them Tracy's way instead. They are pretty damn good and because they aren't quite as spicy as my other ones, the kids aren't scared to dive on in.
So here you go, here's how to make them (doh!) Well, it would be rude not to share...
So for four servings, you'll need:
recipe adapted from Shutterbean here
- 4 sweet potatoes, unpeeled and each cut into 8 wedges
- 60ml olive oil
- 1/2 teaspoon sweet smoked paprika (use the hot version if you prefer)
- 1/4 teaspoon garlic granules
- 1/4 teaspoon cayenne pepper
- organic sea salt & freshly ground black pepper
And you'll need to do this:
1. Pre-heat your oven to 450F/230C/GM8
2. In a large bowl, toss your wedges in the oil.
3. Mix together the smoked paprika, garlic granules & cayenne pepper together & sprinkle over the oiled wedges. Combine well & lay on a baking sheet - season.
4. Spread out evenly and roast (turning once half way through) for roughly 25-30 minutes.