Coconut oil seems to be the key that sets this recipe apart from the now ubiquitous orange wedge. It works much better than olive oil, resulting in a sticky, sweet and salty flavour. The good news: coconut oil’s so ridiculously healthy, fitness gurus are eating it by the desert spoon for breakfast. Literally. What’s more, sweet potatoes are low GI, packed with anti-oxidants, vitamins and minerals and the recipe takes all of 5 mins to prep.
3 sweet potatoes
1 dsp coconut oil
2 tsp smoked paprika
1/2 tsp turmeric – for gut health
1 tsp sea salt
Good grind black pepper
Pre-heat oven to 220C / 375F. Scrub sweet potatoes, removing any particularly scraggly bits, and retaining the skins. Cut lengthways into wedges approx. 8 per potato.
Transfer the wedges to a baking tray, skin side down is ideal as you want them to char and blacken. Dot the coconut oil around the tray and sprinkle with spices and salt.
Bake for 35 mins, or until soft in the middle and charred on the outside. Turn the wedges half way through cooking to coat your wedges with the coconut oil and spices.
Serve with Broad bean & cashew pesto or hummus. I almost always have a tub in the fridge to chop into salads or to tide me through a yoga class.