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Spicy sweet potato wedges

  • 0:30 Prep
  • 0:30 Cook
  • 4 Servings


  • 1kg orange sweet potato, unpeeled
  • Vegetable oil, for deep-frying
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon 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.

Source: taste.com.au


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