Why sweet potatoes rather than our usual spuds?
The moist-fleshed, orange-coloured root vegetable may be one of nature's unsurpassed sources of beta-carotene. Their ability to provide us with a key antioxidant like beta-carotene makes them a standout antioxidant food.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2, and phosphorus.
Ingredients: Serves 2-3
- 3 sweet potatoes washed, cut into wedges
- 2 tablespoons warmed coconut oil
- 1 teaspoon coriander leaves, chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (to taste)
- pinch salt and ground black pepper
- Preheat the oven to 200ºC, fan 180ºC, gas 6. Scrub each sweet potato under running water to remove any traces of dirt. Be sure not to peel the skin, or the fries will fall apart in the oven.
- Mix together the warm oil, cumin, coriander, paprika, turmeric, salt, pepper, and cayenne pepper in a large bowl.
- Chop the potatoes into elegant wedges measuring about 2cm in width. Toss in the spicy oil.
- Arrange the seasoned wedges in a single layer, skin side down on a baking tray.
- Bake in the preheated oven, shaking every so often to stop them sticking, until crispy, about 40 minutes.