Sweet Potato Wedges {Awesomely Moreish Chips}

Sweet potato wedges are easy to make, delicious and low in fat. They make a great side dish or you can serve them with salsa or houmous for a healthy but satisfying snack. They are quite moreish so it's always worth making a few extra if you're feeling hungry.

Try them with roast chicken and salad instead of roast potatoes and vegetables. Sprinkle them with paprika and cayenne pepper to make them spicy if you like. Rosemary is a great flavour for sweet potatoes.

Sweet Potato Wedges

Prep time: 10 mins
Cooking time: 30 mins
Serves: 2-3

Ingredients:

3 medium sweet potatoes (around 750g in weight)
2 tablespoons olive oil
Couple of sprigs of rosemary, leaves chopped (optional)
Good pinch of paprika and cayenne pepper (optional)
Salt to season (optional)

Method:

Pre-heat the oven to 200 C / gas mark 6.
Give the sweet potatoes a good scrub, no need to peel them, just cut off any yucky bits. Cut the potatoes into roughly 8 wedges each, or rough chip shapes.
Toss the wedges in the oil until evenly coated and sprinkle with the spices. Mix in some chopped up rosemary leaves. Season with a few pinches of salt.
Arrange the wedges on a baking sheet skin side down and bake for 30 minutes until golden and tender. Roast with the rosemary stalks to add flavour. Give the tray a shake 3 - 4 times during the cooking to ensure even browning.

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