The more I use sweet potato, the more I love it as a vegetable. Healthier than white potatoes, I often use them when I’m making baked potatoes because they cook through more quickly. Of course they are not sin free – in our house at least – because we eat them with lashings of butter! Our other treat is sweet potato chips. However, they aren’t the easiest things to get crispy. Floppy chips aren’t ideal, so how to get them irresistibly crunchy? Simply sprinkle them with oil and polenta, that’s how.
Sweet Potato Chips/Wedges
Ingredients serves 8 as a side
6 or 7 sweet potatoes, cut into chips or wedges
2 tbsp quick cook polenta or cornmeal
Tspn sweet paprika (optional)
Tspn or two of brown sugar (optional)
2 – 3 tbsp olive oil or vegetable oil – or olive oil spray
How to prepare
Heat oven to 200C/180C fan/gas 6.
Put the chips/wedges into a roasting tin. Drizzle or spray with oil. Sprinkle with polenta (and paprika and sugar if using) and toss to coat every chip/wedge with polenta. Sprinkle over rock salt or salt flakes and a few grinds of pepper.
Spread the chips/wedges out evenly onto a baking tray and pop into your hot oven for 35 – 40 mins until golden and crunchy. I usually toss them halfway through cooking so that they brown evenly.
Shouldn’t really admit to this but Sainsburys do a pack of really yummy sweet potato chips coated with various spices and polenta – you’ll find them in their fresh veggie section.
Sweet potatoes are also scrumptious as turmeric wedges – see our recipe.