I am obsessed with sweet potatoes. They’re so tasty, so versatile, and so good for you! They’re packed with minerals such as manganese, folate, copper, and iron. They’re also chock full of fibre and vitamins A, C and B6. We need vitamin A for healthy skin, a healthy immune system, and healthy eyes – so you’ve got a brilliant bunch of reasons to stuff your face with them! I love making sweet potato fries as either a healthy snack or to accompany a meal. They’re particularly good with chilli and Mexican food. The key to making them crisp is a hot oven! They do burn fairly easily after a time. but I find the burnt bits quite tasty anyway. Just keep a close watch on them.
Now if you’re being very very saintly, make these with Fry Light or a low calorie cooking spray. If you’re not being healthy, use rapeseed oil and some cornflour.
- one large sweet potato per person
- low calorie cooking spray OR rapeseed oil and cornflour
- Heat the oven to 200°c.
- Cut your sweet potato into chips, leaving the skin on.
- Line a tray with baking parchment and spray liberally with Fry Light (or rub with oil).
- Arrange the chips on the tray so they’re not touching each other and spray liberally with Fry Light (or, pop the fries in a bowl and toss in rapeseed oil, then sprinkle with cornflour before laying them out on the tray).
- Bake on the top shelf for 15-20 mins or until the tops look crisp and slightly golden brown.
- Turn them over and respray with Fry Light (if you’re using oil, just turn them over).
- Bake for another 10-15 mins until they start to go a bit golden brown.
- Take them out, pop them into a bowl or onto a plate and sprinkle with sea salt. Scoff!