Once you and the kids have made these, soggy frozen oven chips will be on borrowed time. They bake in just the same amount of time as our friends from the supermarket deep-freeze but they're preservative-free, ten times more tasty and count as one of your five-a-day. You don't even have to peel the sweet potato although you should probably be the one to cut it into wedges, not the little kids. Let them drizzle over the oil and soy and serve with an upscale toasted sandwich, or our meatballs.
4 sweet potatoes
2 tbsp olive oil
2 tbsp light soy sauce
coarse sea salt
Takes 35 minutes
1. Preheat the oven to 200°C/400°F/Gas mark 6. Cut the sweet potatoes into wedges lengthways or thinner if you prefer shoestring fries and bung in an even layer in a baking tray.
2. Get the kids to drizzle over the olive oil and soy sauce. Mix throughly, bake for 30 minutes then check on them. They may need another 5-10 minutes but there's a fine line between perfectly crisp and burnt with these fries, so stick close to the oven at this point and play a regular game of 'are-they-done-yet?' with the kids. Sprinkle with a little coarse sea salt if you like and serve.