Oven-baked sweet potato sticks and potato wedges with guacamole

I f*ing love potatoes! When I was a kid one of my favourite foods was mum's home-made, oven baked potato wedges. I make them regularly, and always just a little bit more than we need so that I can sneakily snack on them throughout the night.

When I stumbled upon a recipe for sweet potato fries (in the great Finnish vegan food blog Chocochili), I had to give them a go. The taste was gorgeous but the fries didn't become crispy – which actually didn't really bother me. We had our sweet potato sticks with guacamole as suggested in the recipe I followed.

An aioli-type dip or creme fraiche would probably suit the potato wedges better.

Sweet potato fries with ginger

1 medium sized sweet potato (about 650g)
1 tbsp ginger, grated
Strong chilli powder
Salt, pepper

Peel the sweet potato and cut it into chunky fries. Spread the fries on a baking tray covered with non-stick baking paper. Grate the ginger, put it in a bowl, mix in the oil and spices and then pour the mixture over the sweet potatoes. Mix them by hand to make sure the oil gets on everything.

Bake at 225°C until they are soft.

Sweet potato recipe from Chocochili.

Mum's potato wedges

1 kg potatoes
2-3 tbsp vegetable oil

Peel potatoes, cut them into wedges. Place them on a baking tray covered with non-stick baking paper and pour oil on the wedges, make sure by hand it's spread evenly.

Bake at 200°C for about 30-40 minutes, or just until they start to get some colour. Salt the potatoes after you take them out, shuffle them around a little to spread the salt evenly.


2 avocados
1/2 tomato
1 tbsp minced onion
Pinch of pressed garlic
Lemon juice, to taste
Salt, pepper
Fresh coriander leaves, chopped

Finely chop the tomato and onion. Cut the avocados in half and remove the pits; with a sharp knife, carefully hack into the avocado pit and when the knife is attached to the pit, just gently lift it out. Scoop the flesh from the avocados in to a bowl. Mash them to the consistency you like your guacamole – I like to leave it chunky. Add the other ingredients and mix well. Taste it and season according to your own preference.


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