Sweet potatoes are a great non-starchy carb, so count towards our 5-a-day tally, plus they contain more vitamin C than regular potatoes, which our bodies need and utilise every day.
Deliciously sweet and creamy, they’re great baked whole and served with a dollop of thick yoghurt and sliced spring onions, simply mashed, chopped or roasted then stirred into veggie chillies and curries, or made into soup.
When sweet potatoes really come into their own is when they’re cut into wedges and baked into crispy fries. Seasoned with paprika, these fries are spiced and sweet all at once, and far healthier than the shop-bought ones. Plus, they’re a real favourite with the kids, so get them to help you make them, too.
HOW TO MAKE SWEET POTATO FRIES
- Preheat the oven to 200ºC/400ºF/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them)
- Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges
- Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika
- Drizzle with 1 tablespoon of olive oil, then toss everything together to coat
- Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through
- Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish
- These are perfect served with anything from grilled chicken to homemade burgers, or served in a big bowl for a party snack.
Learn more about the wonder world of sweet potatoes here: