Spicy sweet potato wedges

Peter Flynn

I had three-quarters of a sweet potato left over from Oliver’s visit, but we’d had conventional wedges just a day before, so I went looking for something different. Paprika, herbs, spices, and honey were what I found, so I put this together. It needs scaling up for more than one portion.

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Serves 1. Heat your (fan) oven to 180°C. Prep time: 10 minutes. Cooking time: 20 minutes.


Ingredients

  • ¾ sweet potatoes
  • 1 tbsp oil
  • 1 tsp honey
  • ½ tsp of cumin
  • 1 tsp coriander
  • ½ tsp of peppercorns
  • ¼ tsp of mustard seed
  • ¼ tsp of onion seed
  • ¼ tsp of flaked salt
  • ¼ tsp cornflour
  • ¼ tsp of Spanish sweet smoked paprika
  • ¼ tsp of Hungarian hot paprika
  • ¼ tsp of Italian mixed herbs
  • ½ tsp of flaked chili
  • ½ handful sesame seed

Method

  1. Peel and cut the sweet potatoes into wedges.

  2. Mix the oil and honey in a bowl, then stir in the wedges and coat them evenly.

  3. Dry-fry the cumin, coriander, peppercorns, mustard seed, and onion seed then grind to a powder.

  4. Mix together the salt, cornflour, Spanish sweet smoked paprika, Hungarian hot paprika, herbs, and chili.

  5. Add to the wedges and coat them evenly, then sprinkle with the sesame seed.

  6. Bake on a baking tray for about 20 mins or until done.


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