Sweet Potato BBQ Fries
For someone known mainly as the ‘Potato Queen’ or ‘that potato lady’, I tend to neglect the sweet potato and I really don’t mean to. Every so often I break away from a Maris Piper and opt for a cheeky lil sweet potato number and these are a real treat. 🍠 My sweet potato BBQ fries 🍠
Ideal all year round, but a great recipe to really amp up your summer BBQ or simply spice up your weeknight dinner! Either way, you’ll be making these sweet potato BBQ fries one of your go-to recipes, especially during those warmer months where they just hit that bit different.
When making these, I personally like a spicy kick so always finish them off with some sliced fresh red chilli, however you can tailor the spiciness to your liking.
If you’re making these as a snack, simply serve with a cooling sour cream and chopped spring onion dip. However if serving for dinner, these wedges go great with my buttermilk chicken burger and you can always add a side salad if you want to feel better about yourself.
I really need to start making more sweet potato based recipes as I forget how much I enjoyed them. I do love making a sweet potato pie though. For those of you in the UK who haven’t experienced one, you’re missing out. It’s kinda hard to explain the flavour – sweet with an almost egg custard texture…but without the egg. My version also has a toasted marshmallow topping which is amazing. Why aren’t we using marshmallows as toppings on more stuff?! You can find the recipe in my book or probs somewhere online for free tbh haha but my book is pretty good if I say so myself.
Ingredients
- 2 sweet potatoes, washed and cut into wedges
- 1 tsp garlic granules
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Pinch of chilli flakes (if ya like)
- Good pinch of salt
- 2 tbsp vegetable oil
- 2 tbsp bbq sauce
- 1/2 sliced red chilli (optional)
- Small handful of chopped parsley (optional)
Method
- Preheat the oven 180°C Fan/400°F/Gas Mark 6.
- Get the wedges into an oven proof dish. No need to peel. just give them a wash if needed.
- Mix the dried spices and herbs together. Go harder on the chilli flakes if you like it spicy.
- Drizzle the oil over the wedges, then the spices and mix well. Get all sides coated.
- Cook for 30 minutes, turn and return to the oven for a further 20 minutes.
- Slather over the bbq sauce and return to the oven for a final 10 mins.
- Sprinkle with chilli and parsley and enjoy! I like to serve mine up with a sour cream and spring onion dip.