Cinnamon and Paprika Sweet Potato Wedges
Sweet potatoes are quite possibly my favourite food. They’re just so sweet and tender and melt-in-you-mouth good! I eat them with anything and everything, with quinoa bowls, salads, as a side with roasted vegetables, in pasta bakes, I even use them in cakes and brownies! They seem to enhance the taste of literally everything! Not only do these beauties taste insanely good, however, they’re also amazingly good for you, providing huge benefits. They’re seriously packed with anti-oxidants, beta-carotene, and even better they’re great for controlling and stabilising your blood sugar levels, so they keep you bursting with energy.
Of course sweet potatoes taste awesome any which way you cook them, but if you ask me one way trumps all the others: baked in thick wedges with olive oil, fresh rosemary, cinnamon, paprika and sea salt. Like this they are nothing short of perfect! So wonderfully rich in taste, striking the perfect balance between sweet and salty. The thicker the wedge and the longer they cook the more delicious they are too, as they just become more and more soft, squishy, tender and flavoursome! If you want to go the whole way, dip the wedges into guacamole and you’ll be instantly transported to food heaven.
– 2 large sweet potatoes (the fatter the potato the better the wedges will be)
– 1 tablespoon of cinnamon
– 1 tablespoon of paprika
– about a dozen sticks of fresh rosemary
– olive oil
Pre-heat the oven to 190C.
Wash the sweet potatoes and cut into thick, even wedges – about an inch thick. Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon. Use your hands to mix it all together, ensuring every part of the potato has some oil and spices on it. Then place the rosemary sticks on top.
Allow them to bake for about an hour, although they will need to be turned over once or twice during cooking to make sure that they’re evenly cooked. Once they are perfectly soft and tender they’re ready to be enjoyed!