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Spicy sweet potato wedges

Spicy sweet potato wedges
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
These pub-style wedges are perfect with sour cream. Watch Super Food Ideas food editor Kim Coverdale prepare them.
  • 1kg orange sweet potato, unpeeled
  • Vegetable oil, for deep-frying
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon Saxa sea salt flakes
  • Sour cream, to serve
  1. Cut sweet potato into 8cm lengths. Cut each piece into wedges. Layer potato between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
  2. Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry wedges, in batches, until potato rises to the surface but does not colour. Using a slotted spoon, transfer wedges to a tray lined with paper towel. Cool for 15 minutes.
  3. Reheat oil. Deep-fry wedges, in batches, for a further 3 to 4 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add chilli and salt. Toss to coat. Serve with sour cream.
About this recipe: Oil is hot enough when a cube of bread dropped into the oil sizzles. Cooking the chips twice results in a crisp coating on the outside of the chip and a light, fluffy inside.
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