A healthier, lower GI alternative to chips.
800g of peeled sweet potato, cut into 6-8cm wedges
3 tbsp extra virgin olive oil
2 tbsp rosemary leaves, finely chopped
1 tbsp thyme leaves, finely chopped
sea salt and freshly ground black pepper
Preheat oven to 200°C.
In a large bowl, combine all ingredients and toss to coat well. Lay on a lined baking tray with wedges facing upward.
Cook for 30-40 minutes or until cooked through and golden.
Drain on a paper towel and serve.