From our family kitchen
Roasted sweet potato wedges
Published
These wonderful, crisp wedges go well with just about any dish, or as a side with Greek yoghurt and garlic. I sometimes sprinkle nigella seeds over before cooking, which adds a great twist and packs a real flavour punch.
Serves 4
Ingredients
- 600g sweet potatoes, scrubbed and cut into chunky wedges
- 2 tbsp Lucy Bee coconut oil, melted
- 1 tsp hot sweet smoked paprika
Method
Preheat the oven to 180°C/350°F/gas mark 4.
Toss the sweet potato wedges in the melted coconut oil and sprinkle over the paprika. Tip into a roasting tin or baking tray and roast in the oven for 50–55 minutes, until crispy and delicious.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story