Ever found it hard to achieve crispy sweet potato fries without using a deep fat fryer?! Well here's the solution...
Sweet potatoes can be a tricky one to turn into fries or wedges (without using a deep fat frier or loads of oil), as they have a tendency to go soft and mushy, and then just burn or dry out when you try to make them crispy.
These sweet potato fries are very easy to make but there are a few key things to note that will make or break your result:
Do NOT add salt to the potatoes during the cooking stage - adding salt causes the moisture to come out of the potatoes and leaves you with a soggy chip!
Adding polenta is essential as this adds crispness whilst absorbing some of the moisture from the potato.
Other than the above, the rest is plain sailing!
serves 4 - (or 2 hungry eaters)
6 small sweet potatoes or 2 large
1 tbsp smoked paprika
5 tbsp quick cook fine polenta
1/2 tsp ground black pepper
2 tbsp olive oil
Preheat the oven to 210 degrees C/Gas mark 7
Start by chopping the sweet potatoes into wedges of about 2cm thick, and place into a large baking tray.
Combine the polenta, paprika and ground black pepper into a bowl.
Sprinkle the olive oil over the wedges and then the polenta mix and toss through the wedges so that it is evenly coated.
Put in the middle of the oven approximately 35 mins - You will want to toss the sweet potatoes every 10 mins to make sure they cook evenly.
Serve with my crispy baked chicken and a fresh green salad for the ultimate chicken and chips meal!