Everybody loves sweet potato fries. You can order them anywhere now and unlike the humble ‘normal’ potato, sweet potatoes are classed  as 1 of your 5 a day, but they are probably deep-fried when you order in your local bar.

I have tried a few different recipes to try and perfect them, some say peel, par-boil, soak in water, coat in a cornflour coating, cook on baking paper, deep-dry. I have tried the baking paper one…

 

 

 

 

 

 

 

But they completely welded to the paper! Ugh.

This recipe is healthy as they are baked, have a lovely  spicy seasoning/coating to help create a crisp outer rather then them going mushy (which they tend to do if you have ever tried to make sweet potato fries!) and actually cook in no time at all.

Recipe

3-5 sweet potatoes, skin on, the knobbly ends cut-off, cut into chips

1 tbsp vegetable oil

1 tbsp corn flour

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp ground black pepper

1/2 tsp salt

• Pre-heat your oven to 220^oC
• In a small bowl, mix the corn flour, paprika, cayenne pepper and black pepper
• Put your chopped sweet potato chips into a large bowl, fill with water and leave for 5 minutes. Pour away the water, re-fill and rinse the potatoes well to remove excess starch
• Pat dry the potatoes with some kitchen town or a tea towel
• Mix the oil with the potatoes and stir to coat well
• Add in the seasoning mix and mix well, so each chip has a coating
• Lay in a single layer on a large baking sheet and pop into the oven for 25-35 minutes, turning half way but keeping in a single layer
• Some may catch at the edges, but cook until brown and crispy