Sweet potato recipe by Yaz DeMicoli. This week we’re going to be tackling another ‘side dish’, but it’s also a great accompaniment for vegan and vegetarian dishes. This recipe of sweet potato is simple, easy and packed with flavour. Prep time is no more than five minutes with a 30-40 minutes cooking time.
You will need
Wash and cut your sweet potatoes into long and chunky strips, making sure to keep the peel on.
Get a tray and lightly brush with liquid coconut oil. Place your chunky sweet potato strips on the tray.
Generously season with the cinnamon, paprika, salt and black pepper.
When done, brush the sweet potatoes with coconut oil, smoothing out the seasonings relatively evenly.
Chuck the tray into a preheated oven of around 180ºC, or 150ºC fan assisted for a half hour to forty minutes. It is always best to keep an eye on them depending on your oven. I personally like them when they are a little bit dry and crunchy, so I will usually keep them in the oven even after I have turned it off – however that’s entirely up to you.