Sweet Potato Wedges

• Heat the oven to 200˚C
• Give the potatoes a good scrub and rinse with water, there is no need to peel them
• Cut the sweet potatoes crossways in half, or thirds if they are very large
• Then cut into thin wedges
• Toss them in a bowl with the olive oil and pepper
• Spread the wedges out on a baking tray lined with baking paper
• Bake for ~15- 20 minutes until golden and tender

• To cook the wedges in the air fryer instead of the oven heat the air fryer to 180˚C for 2 minutes. Cook the wedges for 12- 16 minutes. To cook the wedges evenly remove the basket or tray and toss the wedges well. Do this 2-3 times during the cooking process.
• Try adding some chopped fresh rosemary or thyme for a herby burst of flavour.
• Short on time? Cut thin wedges and they will cook more quickly. You can cut the wedges ahead of time too. Store them covered with water in a container in the fridge for up to 24 hours. This way they won't discolour, when you are ready to cook them simply drain off the water toss with oil and pepper and bake.
• To cook these in the air fryer check out the NMNT air fryer potato wedges recipe HERE
  
  
  

Nutrition information (per serve):

• Energy (530kJ)
• Protein (2.7g)
• Total fat (3.2g)
• Saturated fat (0.5g)
• Carbohydrate (19.9g); Starch (12.1g), Sugars (7.8g), Added sugars (0g), Free sugars (0g)
• Dietary fibre (3.8g)
• Sodium (14mg)
• Calcium (40mg)
• Iron (0.8mg)