Back in the day as a child, I only knew sweet potatoes to be used in desserts, which wasn’t surprising judging by its sweetness (hence its name!). It wasn’t only until much later that I realised that sweet potato makes a brilliant ingredient for a savoury dish as well! If you’re looking for a healthier, less starchy alternative to the regular roasted potatoes, look no further; this recipe works as a pretty healthy snack for those movie nights too! Best part is, it’s really easy to do. All you need is a good sharp knife ‘cos sweet potatoes can be really difficult to cut through. So here it is, good food made simple – done in six simple steps: peel, cut, toss, lay, bake, serve!
Fennel & Coriander Sweet Potato Wedges
- 3 large sweet potatoes, cut into wedges
- 1 teaspoon fennel seeds, ground into powder
- 1 teaspoon ground coriander powder
- 3 cloves garlic, minced
- 3 tablespoon olive oil
- Salt and pepper
Peel and cut the sweet potatoes into finger-sized wedges.
Toss in a bowl with the ground fennel seed, coriander powder, minced garlic and olive oil.
Lay it out on a baking tray and bake in a preheated 180ºC oven, for about 20 minutes or until cooked through.
It’s ready to serve when a fork goes through easily.
Can’t wait till we get the next bag of sweet potatoes!