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Saturday, 17 December 2011

Caramelised Sweet Potato Wedges

Image courtesy of

I like these because theyre incredibly simple, and their flavour is moresihly sweet even though its a savoury dish. Serves well as a side dish or as an accompaniment to a variety of oriental dishes. Theyre also good as finger food on small buffets or as an accompaniment for a main course. Be careful though or youll be coming back for more before you know it (he chuckles).

250g sweet potato cut into thin wedges
vegetable oil for deep frying
1 easpoon golden sryup
juice of half a lemon
1 tsp black sesame seeds

Perheat oil to 180C and add potato wedges for 30 seconds or until they begin to colour. remove and allow to rest for 10 mins or so, then return to the oil for 3-4 mins until cooked

Remove from the oil then garnish with lemon juice, sesame seeds and golden syrup.