SPICED SWEET POTATO WEDGES


I have a friend and I mention no names, that only cooked a sweet potato for the first time aged 32.  I was a little shocked myself.  Lets face facts the sweet potato doesn’t win awards for the prettiest vegetable but to be ignored for 32 years I suddenly felt sorry for the tubar. I did ask my friend why? Her response, she just didn’t really know what to do with them.

While my friends situation maybe rare it got me thinking. When did i grow to love cooking and eating sweet potatoes  as much as I do now? (Even after being served a sweet potato pie topped with marshmallows in america on thanksgivings). I actually can’t be too sure but I guestimate its been over the past 4 years.

Bursting with orange vibrancy, packed with vitamin C, Vitamin A and beta-carotene I believe that sweet potatoes are as verstalie but even more delicious than the plain potato

So this recipe is inspired by my friend and for by all other people out there haven’t made the best use of the sweet potato so far in their cooking repertoire. This recipe can be prepared in moments and be ready to eat straight out of the oven. The recipe is suitable for both children and adults alike.  Happy cooking.

SERVES: 4 

INGREDIENTS

  • 3-4 tbsp Vegetable oil
  • 2- 3 medium sweet potatoes
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1 tsp sea salt

METHOD

  • Pre heat your oven to 180 oc.
  • Dependent on the size of your sweet potatoes, cut them into quarters lengthways, and then quarters again, ideally you will manage 6-8 wedges out of each potato.If your potatoes are very long, then half the quarters horizontally. Place the potatoes in a mixing bowl.
  • Now take all your spices and place them in a pestle and mortar and mix well to break down the fennel seeds a little. If you don’t have a pestle and mortar then crush them on a chopping board using the bottom of a heavy bottomed pan. Then in a separate bowl mix all the spices together.
  • Now pour about 2-3 tablespoons of vegetable oil over the potatoes and make sure each of the wedges is individually coated. Once you have done pour in the spices and mix well.
  • Lay the wedges out flat on a baking tray, making sure that none of the wedges are on top of each other.
  • Bake for 34-40 minutes, turning half way through.
  • If the wedges are not caramelized at the edges cook for a further 5-10 minutes or until they are soft in the centre when pierced with a knife, and browned at the edges,
  • When ready, remove from oven and serve immediately. I would recommend alongside some high quality sausages and salad or whatever takes your fancy.

ADDITIONAL RECIPE NOTES:

  • Halfway through roasting my spiced sweet potatoes, i added in 6 sweet chili chicken sausages to complete my meal from my amazing local butchers. Grahams. If anyone reading this lives in North London then the address is 134-136 East End Road, East Finchley
    London, N2 0RZ
  • I also added split in half garlic bulb and added that in at the same time with a few thyme sprigs.
  • If you don’t like garlic then you can omit. The flavour mellow out and the garlic becomes very sweet and is great eaten with the meal or saved and be use d in salad dressings, mayonnaise etc.

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