Spicy sweet potato wedges

Method

• 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.