Recipe Notes | Home-baked Sweet Potato Chips


We love sweet potatoes at HM but what is so special about this humble orange potato? Sweet potatoes are not actually related to potatoes and unlike potatoes, you can also eat the leaves of sweet potatoes which are (apparently) very nutritious.

Also, unlike regular potatoes, these vegetables do count towards your 5-a-day because they are lower in starch than other carbohydrates and are usually eaten in addition to the starchy part of the meal. They are a rich source of fibre as well as containing a good array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.

So, not only are sweet potatoes good for you but they are also extremely versatile and delicious, especially on a cold winter’s day. We cooked these sweet potato wedges in the Miele oven in our Felsted showroom.

To begin, turn the oven on at 180°c fan and wash any dirt from the skin of the potato and slice into nice thick wedges. We deliberately don’t peel them but you can if you prefer.

Distribute the wedges as evenly as possible on a baking tray, drizzle with a good glug of olive oil and season with salt and pepper.

Cook for 15 minutes, take out, turn each chip over and then return to the oven for a further 15 minutes or until cooked through. Season with chilli flakes and fresh coriander if desired.

Also fantastic served with garlic mayonnaise (excellent and uncomplicated recipe here) or even simple tomato ketchup seems to go down very well in our experience.

Share this article