Sweet potatoes seem to have gone more mainstream in the last few years, appearing (mostly in chip-form) in American restaurants across the country. You can buy them ready-baked, mashed, diced or in fritters, if you can't be bothered to peel and chop them yourself.
Personally, we like to eat them in big chunky wedges. But how best to season them? Here are a few tasty ideas...
1. The simple way
For simple sweet potato wedges, scrub and slice into chunky wedges – no need to peel. Cook in a hot oven for 40-50mins, turning half way through. Serving suggestions – great in a traybake with chicken drumsticks or to make delicious loaded wedges that count towards your 5-a-day count. These are spot-on served alongside a juicy burger.
2. With a dip
For a spicy, zippy kick, toss raw sweet potato wedges in harissa paste and a squeeze of lemon. Serve with a cooling yogurt dip. For family favourite garlic herb wedges, mix together a crushed clove of garlic, some chopped parsley and a pinch of rosemary or thyme.
Stir into the wedges and drizzle with a little rapeseed oil and plenty of black pepper before roasting. You could try these sweet potato wedges with an avocado dip – the perfect little appetiser if you have guests.
3. The spicy way
Make smoky sweet potato wedges that are perfect to serve with bean chilli by coating in a mixture of ground cumin, smoked paprika and a pinch of cinnamon. These nacho sharing wedges would be a seriously satisfying pre-chilli snack.