Peel the sweet potatoes (4 medium) and cut them into chip shapes (about 1cm wide).
Put the sweet potato fries into a large bowl and cover in cold water. Cover the bowl with cling film and leave the fries to soak for about half an hour (you can easily leave them for longer, overnight if you want).
While the fries are soaking, pre-heat the oven to 220ºC/200ºC fan.
Once the fries have soaked, drain them and put them onto some kitchen paper. Pat them with the paper to remove any excess water.
Put the fries into a baking tray (make sure they're in a single layer, not piled on top on one another. Use a 2nd tray if necessary) and drizzle over the oil (2 tbsp). Toss the fries in the oil and ensure they're all coated.
Put the fries into the oven and bake for 10 minutes, use a fish slice to turn the fries and then pop back into the oven for a further 10 minutes.
Remove from the oven, sprinkle over some salt (to taste) and serve.
Recipe serves 4 but is easily adapted to serve any number.
1 serving provides 1 of your 5-a-day fruit and vegetables.
The nutrition information provided excludes any salt sprinkled onto the fries.
Serving: 1portion | Calories: 218kcal | Carbohydrates: 35g | Protein: 2.8g | Fat: 7.5g | Saturated Fat: 0.5g | Sodium: 80mg | Fiber: 5.3g | Sugar: 7.4g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.