Pre-heat your oven to 220ºC.
Wash the sweet potatoes, but don’t peel them.
Using a large, sharp knife, cut the tips of the sweet potato off, then cut them in half lengthwise. Continue to cut them lengthwise until you have strips that are between 5 and 10mm thick.
Drizzle with your preferred oil and then season with salt & pepper. With your hands, lightly toss the fries to make sure that they are all covered in the oil.
Spread the fries on a flat baking tray and place on the top rack of the pre-heated oven.
Bake for 20 minutes, giving the fries a good shake just after midway.
Once the fries are soft, turn on the oven’s grill/broiler to high and cook for another couple of minutes. Be careful not to burn the fries, you just want to scorch them slightly. There is a fine line between charred and cremated – so keep an eye on them!
Place the cooked fries on some adsorbent kitchen paper to drain momentarily and then serve immediately.
Recipe reprinted with permission of The Muddled Pantry
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