Ultra Crispy Sweet Potatoes

Ingredients

• 2 large sweet potatoes, peeled, cut into chunky wedges
• EVOO
• Pimentón de la Vera
• Baharat
• Salt
• ½ tsp white vinegar
• 2 tbsp breadcrumbs (for roasting)
• Greek yogurt + sumac + pomegranate molasses to serve

Method

Night before:

1. Par boil salted water, wedges 6–7 mins only
2. Drain then shake aggressively in colander, roughens edges, creates more surface area
3. Spread on tray, steam dry 10 mins completely
4. Toss while still warm in EVOO + pimentón + baharat + salt + white vinegar
5. Into fridge uncovered overnight

Next day:

1. Toss cold wedges in breadcrumbs + extra EVOO + salt + pimentón
2. Spread on tray with plenty of space
3. 220°C for 35–40 mins
4. Don’t touch for first 20 mins, let crust form
5. Turn once at 20 mins

To serve: dollops of Greek yogurt + generous sumac + drizzle of pomegranate molasses

Key Details

• Sweet potatoes have more sugar and moisture than regular, they need more intervention to crisp
• The white vinegar draws out moisture, same logic as the chicken skin technique
• Uncovered overnight in fridge is the single biggest improvement for texture
• Shake aggressively in the colander, this roughness is what becomes crispiness
• Breadcrumbs create an extra crunchy shell, don’t skip

Variations

• Za’atar instead of baharat for a lighter, more herby version
• Add harissa thinned with lemon to the overnight marinade for a spicier version
• Serve with tahini sauce instead of yogurt for a vegan option

Pairs well with

• Spatchcock chicken (goes in the oven at the same time, last 35–40 mins)
• Any lamb dish
• Yogurt + sumac + pomegranate is essential here

Notes & learnings