These wonderful, crisp wedges go well with just about every dish on the planet, or as a side with Greek yoghurt and garlic. I sometimes sprinkle nigella seeds over before cooking, which adds a great twist and packs a real flavour punch.
600g sweet potatoes, scrubbed and cut into chunky wedges
2 tbsp Lucy Bee coconut oil, melted
1 tsp hot sweet smoked paprika
SERVES 4
Preheat the oven to 180°C/350°F/gas mark 4.
Toss the sweet potato wedges in the melted coconut oil and sprinkle over the paprika. Tip into a roasting tin or baking tray and roast in the oven for 50–55 minutes, until crispy and delicious.