Much healthier than deep fried chips or fries, these are a guilt free and nutritious snack or side dish. Back home in New Zealand, Sweet Potato is called, Kumara ( koo- ma- ra ) a Māori word, roll the ‘r’. After almost 12 years in London I still can’t get used to calling them Sweet Potato!
Add more or less spice, dependent on your personal taste. For children not used to spice, omit the hot spices and stick with paprika which is still lovely on its own, or even use dried herbs such as oregano and basil. Adjust quantities if doing more or less sweet potato, its very flexible so I just add a bit or use a bit less of each spice. Don’t worry too much about being exact- experiment!
I make these using no oil. I find I get best results if I soak the sweet potato wedges or fries in water first, then dry and thoroughly coat them in the spice mix. I also add some ground flaxseed to the mix, which helps prevent sticking. I just use a little, so as not to have to much affect on the taste. When I coat them in this dry mix, and soak beforehand, there is no sticking. Do make sure you follow instructions to turn or move them about a bit halfway through baking.
The other top tip, do not crowd them! They mustn’t touch, or be too close together or they will steam rather than bake and it can turn into a bit of a mess. So even if you need to use more than one oven dish or tray, do so because otherwise you won’t get crispy fries!
Preparation Time: 25 minutes including soak time
Cooking Time: 15-20 minutes approx
Serve with Raw Vegan Garlic Aioli.
- 3-4 large purple sweet potatoes ( substitute with any sweet potato )
- 1/2- 1 teaspoon hot smoked paprika
- 2 teaspoon paprika
- 1/2 teaspoon hot chilli
- few pinches ground cayenne pepper
- few grinds of black pepper
- 1 teaspoon ground flaxseeds
- Preheat your oven to 200C.
- Wash and scrub your sweet potato, leave the skin on.
- Cut sweet potato into nice chunky wedges or thin fries.
- Place sweet potato in a large bowl of cold water, making sure all are covered, and soak for 15 minutes. Drain and pat dry.
- Mix together all the spices and seasonings.
- Shake the spice powder mix on to wedges and again use hands to coat evenly. Wash your hands well immediately after.
- Place onto a tray or roasting dish and make sure there is space between each one, avoiding the overcrowding issues which cause steaming rather than baking.
- Bake in the oven at 200C for roughly 15-20 minutes, but this will depend on your oven, my current oven bakes them quicker than my last one! I turn them and move them around a bit, after around 8 minutes. Keep an eye on them and remove when nicely cooked with crispy edges.