Sweet and spicy oven-roasted wedges that you sprinkle and toss into the oven.

These flavourful wedges are very easy to make, and even more so if you make a bigger batch of the spice mix and keep it in an airtight container. I have a jar on on standby for whenever I’m feeling snacky and spot a lonesome-looking sweet potato among the vegetables. They're great just the way they are, or get dippy with sour cream, sweet chilli sauce or a combination of both.

Spiced sweet potato wedges

Serves 2.

1 sweet potato
1 teaspoon each: thyme, cumin, paprika, brown sugar, sea salt
2 teaspoons olive oil

Set your oven to 220°C (425°F).

There’s no need to peel the sweet potato unless you have a particular horror of the skin. Cut it into wedges by slicing in half lengthways, then each half into long quarters and each quarter into eighths. If your wedges are absurdly long, cut them in half.

Put the wedges in a roomy bowl and pour over the olive oil, tossing to ensure they are all well-coated.

Measure in the spices, sugar and salt, and toss again. The easiest and fastest way to do this is with your hands.

Put the wedges on a baking sheet. If you can be bothered, arrange them all skin-side down, which will help the cut edges crisp up nicely, but this isn’t essential.

Slide the sheet of wedges into the oven for 25 minutes.