0:10 Prep 1:00 Cook - 1 Servings
Ingredients:
- 1 Large Sweet potato
- Sea salt
- Black pepper
- Rosemary
- Olive Oil
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Method:
1 Chop the sweet potatoes (I like leaving the skins on) into large wedge shape pieces. On a high boil cook the wedge pieces in well-seasoned water for about 3/4 minutes until the outsides are slightly soft.
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2 Drain & leave to dry out for a couple minutes. Mix together with olive oil, sea salt & cracked black pepper & some rosemary. I like to add cayenne pepper for a bit of spice.
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3 Place wedges onto a baking tray & cook at around 220'C for 45 minutes. Give a few shakes during this time so they don't stick to the tray.
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4 Remove once crispy & dry on the skin. I like mine with garlic aioli mayo or sour cream & sweet chilli.