Today I had a vegetable box delivery. When I opened it I found that they had selected for me what I can only describe as the biggest sweet potato the world has ever seen. It was nearly the size of my head.
I decided as it was far to big to bake as it would probably have taken a century to become soft enough to eat. So I decided to use it to make a big tray full of my favourite spicy sweet potato wedges.
Over the years I have tried number of different variations in spicing, and this one is definitely a winner. I love to dunk the wedges in cool sour cream, its such a lovely hot to cool contrast.
The best spices for the job are cayenne pepper and sweet smoked paprika, which give a lovely deep earthy smokiness. This along with their warm spicy heat really compliments the earthy sweetness of the sweet potato. Sometimes the simple dishes are the best.
These make a great nibble with drinks, or work well as part of a tapas style dinner. I quite like the rustic non-uniformity of the wedges due to the weird and wonderful shapes sweet potatoes come in – it means you get a mixture of crispy and fluffy wedges, I just go with whatever the potato shape throws at me!
- 1 Large Sweet Potato
- 1 Heaped Teaspoon of Sweet Smoked Paprika
- ½ Teaspoon of Cayenne Pepper
- Pinch of Salt
- Drizzle of Olive Oil
- Pre heat the oven to 180'C. Peel and cut the sweet potato into rough wedges, drizzle with a little olive oil.
- In a small bowl mix together the sweet smoked paprika, cayenne pepper and salt.
- Sprinkle over the potato wedges and mix so that all of the wedges are well coated (I find it easiest to do this with my hands, although a little messy!)
- Place the tray in the middle of the oven and cook for 30 minutes, then check that the potatoes are soft (depending on the thickness of the wedges they may need another 10 minutes or so)
- Using a large spatula gently slide the wedges off the tray onto a serving bowl or plate. Taste and add more salt if required.
- Serve with a large dollop of sour cream and enjoy whilst still hot.