Our leftovers didn't take us quite as far as I'd hoped this week and I ended up having to come up with something for dinner on short notice. We still have a lot of ground beef in the freezer, so a quick chili was an easy option. But it was a little short on vegetables. I would've liked to have done a coleslaw to go with it, but we were all out of cabbage and I didn't have time to run out and pick any up. In the end, I opted for some sweet potato wedges. Not the most vegetably of vegetables, but they at least pack some fibre and nutrition. And, with any luck, I can get the coleslaw made tomorrow to have with the leftovers.

Sadly the Kidlet wasn't a big fan of these wedges. But I liked them. I mean, they're not a religious experience or anything, but they made for a tasty enough side dish. And they're very easy to make, so that's always a plus in my book!

I made the cumin and chili flavour this time because I thought that would complement the chili nicely. I'd love to try the cinnamon-sugar flavour sometime though. I'm not sure I'd prefer it, but it'd be interesting to try. (And I bet the Kidlet would like that flavour!)

Roasted Sweet Potato Wedges

Slightly adapted from Cook's Country February/March 2017

Ingredients

• 900g sweet potatoes (preferably small ones)
• 2 Tbsp. olive oil
• 1/2 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground

Directions

1. Preheat oven to 220°C (450°F) and line a baiking sheet with parchment paper or a silicone baking mat.
2. Cut sweet potatoes into wedges ~3.5-4cm wide. (Leave the skin on.)
3. Toss wedges with oil, salt, and pepper.
4. Place wedges skin-side-down on prepared baking sheet.
5. Bake at 220°C (450°F) for 30 minutes.

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Variations

Cumin and Chili Roasted Sweet Potato Wedges

Ingredients

• 900g sweet potatoes (preferably small ones)
• 2 Tbsp. olive oil
• 1/2 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground
• 1/2 Tbsp. cumin seeds, ground
• 2 tsp. chili powder (or 1 tsp. chili powder + 1 tsp. sweet paprika for milder wedges)
• 1 tsp. garlic powder

Cinnamon-Sugar Roasted Sweet Potato Wedges

Ingredients

• 900g sweet potatoes (preferably small ones)
• 2 Tbsp. olive oil
• 1/4 tsp. coarse sea salt, ground
• 1/2 Tbsp. ground cinnamon
• 2 tsp. sugar
• 1/8 tsp. ground nutmeg

Curry Roasted Sweet Potato Wedges

Ingredients

• 900g sweet potatoes (preferably small ones)
• 2 Tbsp. olive oil
• 1/2 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground
• 4 tsp. Madras curry powder

Spicy BBQ Roasted Sweet Potato Wedges

Ingredients

• 900g sweet potatoes (preferably small ones)
• 2 Tbsp. olive oil
• 1/2 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground
• 2 tsp. smoked paprika
• 2 tsp. brown sugar
• 1 tsp. garlic powder
• 1/8 tsp. ground cayenne