Sweet Potato Wedges

I have been on a quest to make the perfect baked sweet potato fries for sometime but I've realised that the only way to achieve a crispy finish is to coat the sweet potato in another ingredient and I don't want to do that. So- I've decided that I'm going to stick with good ol' sweet potato wedges and celebrate the soft, gooey texture and the blistering caramelised skins that nature gave us rather than make them something they are not. 


Makes enough for 4-6 kids


1 large (500-600g) sweet potato, cut into 1.5cm wedges or batons

1 tsp sea salt [leave out for babies and just sprinkle on your portion]

a good grinding of fresh black pepper

2 tbsp sunflower oil


Preheat the oven to 180oC and line a baking tray with parchment. 

In a large bowl coat the wedges in the salt, pepper and oil. Place on the baking tray in an even layer and place in the oven and bake for 25 minutes or until tender and golden. Serve immediately.