Posts Tagged ‘low GI food’


Before I made these, I was deeply wary of sweet potato. I had no idea what it would taste like but American cooking had scared me off, I even heard that they pair these with…marshmallows. Ick. I understand having a sweet tooth but there are limits people. Crisp, sweet and smoky, this recipe is the perfect introduction to alarmingly-orange sweet potatoes.

They’re also a healthier alternative to regular chips and I’ve now made these a few times and have come to prefer them. Sweet potatoes have two main advantages: they’re higher in vitamins C and A and because they have a lower glycaemic index than regular potatoes, you feel fuller for longer and avoid a starchy sugar high.

Now, on to the cooking.


Ingredients, serves 2:

1 large sweet potato

1tsp sunflower oil & a drizzle for greasing the tray

1tsp garlic infused olive oil

Salt and pepper, to taste

1tbsp dried paprika (or more, as you see fit).


  • Preheat the oven to 180°C (for a fan oven, adjust yours accordingly). Use a little bit of sunflower oil to grease a flat baking tray.
  • Wash and peel the sweet potato, patting dry to get rid of excess moisture. Cut into quarters, then into equal-sized chunks, as shown above.
  • In a large bowl, add the oil until the wedges are just coated.
  • Add salt and pepper. Add half the paprika and mix.
  • Arrange the wedges on a baking tray, making sure they don’t stick together. Sprinkle over the rest of the paprika.


  • Cook for 25-30 minutes or until the edges have browned and the outside is crisp, turning once.



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