The perfect way to jazz up any bland, boring weekday meal.
Soft centres encased with crunchy, beautifully sweet skins, with that all-important kick of spice.
AND sweet potatoes count as one of your five a day, so you have no excuses at all not to try them.
All you’ll need is:
1 Sweet potato (For this post I used one which was about a month old and it was perfect, so if you can be bothered to put a few away to hibernate I would, if not a new one also works fine)
1 teaspoon ground paprika
1/2 teaspoon garlic powder (or garlic paste)
1/2 teaspoon mixed herbs
Pinch of salt & pepper
Roughly a dessert spoon of oil
Grab your sweet potato and a knife (these are tough cookies, you’ll need a sharp one!) and a chopping board, and preheat your oven to 220°c / 200°c (fan oven) / Gas Mark 7 / 425° f
It’s up to you what shape or size you cut them into but I do fairly chunky wedge types, just remember the thicker they are the longer they’ll take to cook.
Also I just wash the sweet potato and leave the skin on, this is personal preference. The skin are a good source of fibre and vitamins and I don’t find it affects taste, but some disagree.
Put your chips into a bowl and add a large drizzle of oil, then grab your spices, and just sprinkle them onto the chips.
The quantities I provided above are a rough guide, I always judge it by appearance and just guess how much to use, the following shows more realistically how much you should use..
You’ll want to use a lot of paprika, this is really what gives it the flavour!
Ensuring you have enough oil to coat all the chips, mix your chip/herb/oil combo up so they’re all evenly coated.
This works best if you get stuck in with your hands.
Put your seasoned chips onto a baking tray, make sure they’re not touching too much as you want them to cook evenly all over
(I put them on kitchen foil because student accommodation = practically toxic cooking equpiment, and it also makes washing up that much easier)
Keep checking back on them every now and then, but they should take about 15-20 minutes, check at 10 minutes though as some ovens are different and I always find the potatoes react differently every time. About halfway through you’ll want to turn them over and jiggle them about a bit so they brown evenly.
When they’re ready they’ll be a golden brown colour and are slightly smoky brown on the edges. If a fork easily slides in they are perfect.
Serve either on their own as a bit of a cheeky snack, or alongside some seasoned chicken or a panini to create a more interesting meal. Either way, they’re addictive!
(PS, use this recipe with normal potatoes as well and you’ll never want to buy shop bought fries again! I’ve been making my own chips for months now and won’t go back, you know exactly what goes into them so can be sure they’re healthier, and carry much more flavour than supermarket frozen fries!)
Enjoy, and stay tuned for some pancake day recipes coming up soon!