Baked Sweet Potato Fries
Satisfy the whole family with a healthy version of everybody’s favourite side dish.Content information
- Apr 28, 2016
A much-loved staple in kitchens around the country, sweet potatoes are not only extremely versatile but are an excellent source of fibre, vitamin A, and vitamin C. They also contain fewer overall carbs and calories than white potatoes.
Available all year round, there are four varieties of sweet potatoes grown in Australia with the gold Beauregard variety making up around 90 per cent of Australian sweet potato production. Famous for its deep orange flesh the Beauregard has a light and fluffy texture when cooked, and a delicious spicy, sugary taste. It is this unique characteristic that makes sweet potatoes so versatile, as they can be used in both sweet and savoury dishes.
One of the best ways to eat sweet potatoes is to bake or roast them as the cooking process intensifies their flavour. The recipe below is only limited by your imagination and can be adapted to include any of your favourite herbs and spices – chili flakes, garlic, rosemary, thyme, and lemon zest would all make fantastic additions.
1.2kg sweet potatoes
1/2 teaspoon smoked paprika
1/2 teaspoon dried chilli flakes
60ml olive oil
Salt and pepper
1.Preheat oven to 210C fan-forced
2.Scrub potato skins, then pat dry (there’s no need to peel)
3.Cut sweet potato into thick chips/wedges
4.Place in a bowl and sprinkle with paprika, salt and pepper. Drizzle with olive oil and toss well to combine.
5.Transfer to a roasting dish and spread out in a single layer and bake for 30-40 minutes or until golden and cooked through.
6. Serve with Greek-style yoghurt.