Simple Sweet Potato Wedges

Sweet potato wedges are just one of those things which I've never really had the guts to cook. They're utterly delicious, (relatively) healthy and a great alternative for standard chips found in the frozen aisle. What's more, if you've made them yourself you just know they're fresh and free of any chemical nasties.

However, the thought of cooking something new? Well, it daunts me, especially if I have no trusted recipe handed to me by my mum. One evening, however, I decided to give it a go. It turns out that it wasn't scary at all - it was, in fact, easy and a success! Even if it was a little trial-and-error.

After browsing a few recipes to see what other people did, I rolled up my sleeves and got to work.

So if you've ever been a little intimidated by the humble sweet potato, here's how you can turn it into something crispy and delicious. Perfect for upcoming summer BBQs!

You will need:

• One large sweet potato
• Olive oil
• Mixed dried herbs 
• Salt and pepper
• Foil
• Baking tray
• Mixing bowl

 
Method:

1. Pre-heat the oven to about 200 degrees.
2. Cut up your sweet potato into wedge shapes. I found this quite hard, so just try your best. Perhaps keep the length of the potato to make fries instead. Leave the skin on (yes, it's edible!)
3. Tip your raw wedges into the mixing bowl and pour in a glug of olive oil. Get stuck in and use your hands to cover the wedges in oil - how much exactly is up to you.
4. Sprinkle the oily wedges with your dried herbs and season with as much salt and pepper as you like. You could even add a little paprika if you're feeling fiery! Mix once more to evenly cover the potato.
5. Spread your wedges onto your foil-covered baking tray (unless you feel confident that they won't stick - in which case, you won't need foil) so that they're all evenly spaced.
6. Pop into the oven for 30 - 45 minutes, turning occasionally.
7. Once they look cooked, and slightly crispy (this is up to your judgement again!) remove them and serve (I like mine with mayonnaise).

This will serve about two people (unless you're a huge fan - or me - and can eat them all.)

This is only a rough guide, but it worked out well for me. Let me know if you have any other tips and tricks for making sweet potato wedges in the comments below!