I have a love-hate relationship with sweet potato. My mother loves sweet potatoes and always praises its health benefit. When I was a child she would force sweet potatoes upon me whenever we have BBQ or in the cold weather, and I was (and still am) not somebody who likes being told what to do/ eat. My natural instinct was to go against it and it lasted well into adulthood.
In recent months I was invited to a couple's house for dinner and sweet potato wedges was on the menu. And of course refusing what your host is offering would should a lack of decorum so it was a no no. There I was, consumed some sweet potatoes wedges in years and much to my delight, I rather enjoyed them. I genuinely thought they were much tastier than normal potato wedge. Perhaps my taste buds have matured with age, or without the motherly nagging has suddenly made this root vegetable more palatable.
1. Preheat the oven to 200°C.
2. Cut the sweet potato in to wedges-shape.
3. Season with freshly milled black peppercorn and sea salt.
4. Splash some rapeseed oil all over and massage the wedges well so they are evenly coated with oil and seasoning.
5. Place them into the oven for approximately 25 - 35 minutes or until they are brown and soft.
