Sweet potato wedges
High in fibre and rammed with vitamins and minerals, these are a healthy alternative to chips.
40 min, cook
Nutrition per portion
Overcrowding the tray will cause the wedges to steam and not crisp up. Use multiple trays to keep the wedges separate.
Preheat the oven to 180oC. Fill a large pan with water and bring to the boil.
Remove the top and tail off the sweet potato and cut away any tough strands. Slice in half length ways and then cut each half into approx 6 wedges so the outer site of each wedge is just under an inch wide. Place the wedges into the boiling water and cook for 5 minutes.
Drain the wedges and leave to dry for 10 minutes. Put the coconut oil to the baking tray heat in the oven until the oil is hot.
Remove the baking tray from the oven and place the wedges into the hot oil. Don't over crowd the tray. Cook for 40 minutes turning every 15 minutes.