My favourite way to eat sweet potatoes is roasted in the oven as wedges (or chips/fries if you prefer). I’ve experimented with many different spices and combinations and this is the winner for me! I also always leave the skin on. Sweet potatoes have a higher sugar content than white potatoes, but the additional fibre in the skin means they increase your blood sugar levels less than white potatoes. But if you eat only the flesh then the absence of fibre means they increase blood sugar levels much more than white potatoes. So my advice is to leave the skin on!
1 medium-large sweet potato
What do to:
- Preheat your oven to 200°C
- Cut off any unsightly/hairy parts of your sweet potato but leave the rest of the skin on
- Cut into long thin wedges
- Place a sheet of greaseproof paper on a baking tray and add the wedges
- Rub the wedges in a little olive oil (this method means you use less oil than drizzling would) and sprinkle with salt, a generous amount of paprika, and a little cinnamon.
- Place in the oven for around 15 minutes until a knife can slide through easily
For an added flair, why not serve these in little paper or newspaper cones? Help the environment by recycling old printer paper that you no longer need. If you look closely at the picture you can even see a few lines of my dissertation I handed in this week!