This recipe was born from the result of a minor food crisis: I had run out of any sort of cooking oil, and I didn't want to use butter. I found some chilli dipping oil in the cupboard. It's a blend of extra virgin olive oil, chilli, and garlic and is more often used for dipping bread, but I decided it could work. I smothered the sweet potato in it, and cooked it at a slightly lower temperature than usual. The result: it flavoured the sweet potato beautifully.
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Makes: 6 servings (as a side dish)
Ingredients 3 sweet potatoes
2 tbsp chilli dipping oil, or other flavoured oil
Preheat the oven to 170 Celsius.
Peel the sweet potato and chop into small wedges.
Arrange the sweet potato wedges in a baking tray.
Pour the chilli dipping oil over the potato and toss so all the wedges are covered.
Bake in the oven for 40 minutes or until the sweet potato wedges are tender.