Crafted by Chef Jamie Raftery

Portion size
For 4 people

Preparation time 
10 minutes

Cooking time 
30 minutes

Ingredients

• 1kg sweet potatoes
• 5g harissa
• 5g ras-el-hanout
• ½ lime (zest and juice)
• 7g garlic cloves
• 50ml golden rapeseed oil
• 10ml Classic Argan Oil
• 25g spring onions
• 5g fresh mint (finely sliced)
• 5g coriander (finely sliced)
• Pinch of sea salt
• Pinch of black pepper

Method

1. Preheat oven to 200°C.
2. Line a large baking sheet with tinfoil (shiny side up); place baking rack onto the prepared baking sheet.
3. Add the rapeseed oil, ras-el-hanout, harissa and garlic to a blender and blitz until it’s a fine paste.
4. Finely chop the mint and coriander.
5. Finely slice the spring onions.
6. Cut off the pointy ends of the sweet potato.
7. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
8. Place the sweet potato wedges in a large bowl, then add in the spice paste.
9. Mix well, making sure each wedge is coated with oil and spices.
10. Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
11. Bake for 30 minutes, then turn on the grill and grill for another 3-5 minutes, or until they’re well browned and crispy.
12. Keep an eye here – it’s easy to burn when the broiler is on.
13. Garnish with the spring onions, coriander and mint.
14. Drizzle with the Argan Oil and serve.