Potatoes can be boring and we eat them quite a lot, so we decided to liven them up a bit. This recipe can be used for normal potato and butternut squash wedges too. Although reduce the timings slightly for butternut squash, as they cook a lot faster. These are a great accompaniment for many dishes and they are just so simple to make.
INGREDIENTS (serves 4)
4-5 large Sweet Potatoes
3 tbsp GF Wholegrain Mustard
2 tbsp Sunflower Oil
2 tsp Paprika
- Preheat oven 180C
- Peel the sweet potatoes and chop them into long chunky strips about an inch thick.
- Place them in a bowl and pour in the oil, paprika and mustard.
- Mix thoroughly, so that all of the wedges are coated.
- Place on a baking tray and cook in oven for 30 mins, until golden brown…..easy!