Hardly a recipe at all really, but it’s good so I thought it was worth sharing. If you’re one of those people who find sweet potatoes too … well … sweet, then you might enjoy the way the lemon gives them a somewhat sharper edge.
I’ve used hot smoked paprika as the spice, but you could try a combination of cumin, coriander and cayenne or substitute sweet paprika for a gentler flavour. Cut them into chips if you prefer. Whatever tickles your taste buds and fancy.
We ate them with veggie burgers but for meat eaters, they’re good with sausages, chicken, chops, steaks … anything fairly straightforward you’d like to poke up a little. A spicy mayo for dunking is a welcome addition. Harissa mixed into Hellmans is an easy fix.
Spicy Sweet Potato Wedges
1 or 2 sweet potatoes per person
2-3 tbsp olive oil
Zest and juice of 1 lemon
2-3 cloves of garlic, crushed
1 heaped tspn hot smoked paprika
A good grind of salt and black pepper
Pre-heat the oven to 200C/400F/Gas Mark 6.
Mix the oil, lemon zest and juice, paprika, garlic, salt and pepper in a large bowl.
Scrub the sweet potatoes, trim the ends and any hairy bits, but don’t peel them. Cut into thick wedges. I quartered the thinner ones and cut the fatter ones into six.
Toss the wedges in the spicy oil and put them in a roasting tin, skin side down. Spoon over any remaining marinade.
Cook for 30-40 minutes or until the flesh is soft and toasty and the skins have crisped up a bit.