Well, extending cooking time doesn’t work. Turns out that it is possible to overcook chicken wings—even after I’d brined them in salt water, they dried out to a state beyond edible by the time the skin crisped significantly. Broiling on its own led to wings that were burnt on the outside and raw in the center.

I tried slow-cooking the wings in a low oven, followed by broiling, but it proved nearly impossible to get the wings to crisp evenly—all I got was wings that were crisp on the top and bottom, but soft around the edges. Desirable for an Oreo, maybe, but not for chicken wings. Similarly, brushing the wings in oil or butter proved to ultimately have a negligible impact on the result.

The real problem? Moisture and fat loss. Well into their baking, the wings steadily release steam and drip rendered fat, showing absolutely no signs of browning until around 40 minutes in, when all the moisture and fat is finally expelled. I decided to shift gears: My goal would be to eliminate as much moisture and fat as possible before baking them.

Does Pre-Steaming Help Wings Crisp?
Fans of Alton Brown (including me!) may have seen his Buffalo wing episode, in which he suggests steaming the wings over a pot of water before drying, chilling, and baking them.

These stuffed sweet potatoes are an adaption of the classic ones we shared a few years ago, and after lots of request for a sweet potato version we made these beauties! crispy sweet potato skins stuffed with mashed sweet potato, black beans, cherry tomatoes, chipotle, miso and coriander, topped with a dollop of tahini coconut yoghurt and homemade guacamole.

ingredients
For the potatoes
2 medium sweet potatoes
14 cherry tomatoes
1 tablespoon of apple cider vinegar
2 cloves of garlic, peeled and chopped
200g of black beans, drained
pinch of fresh coriander, chopped
½ a teaspoon of chipotle powder
1 teaspoon of brown miso paste
olive oil
salt and pepper
For the sour cream
200g natural yogurt (i use coconut yogurt)
1 tablespoon of tahini
juice of 1 lemon
salt and pepper to taste
For the guacamole
2 avocados, peeled and pitted
juice of half a lime
handful of fresh coriander
1/2 a red chilli
10 sun-dried tomatoes, roughly chopped
method
preheat the oven to 200c, fan setting.
wash the sweet potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.
while the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil. add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat. roughly chop and stir in the coriander, then take off the heat.
to make the sour cream, simply mix all of the ingredients together in a bowl until smooth.
for the guacamole, scoop the flesh out the avocados and mash it with a fork. finely chop the chilli and coriander then mix into the avocado flesh along with the lime and salt and pepper and sun-dried tomatoes.
when the sweet potatoes are cooked, remove from the oven and cut them in half. scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins.
serve the loaded sweet potato skins with big spoonfuls of cool guacamole and sour cream on top.

For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating.

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.
You know those times when you are so excited about food that you just HAVE to eat dinner at 5pm? Me either, barely, because most night we eat dinner at 8pm.

This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! we love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! it’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

ingredients
2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
1 and a 1/2 cups of green lentils (500g)
2 x 400g tins of coconut milk
2 x 400g tins of tinned tomatoes
a big handful of fresh coriander leaves (25g)
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of ground ginger
salt and pepper
juice of 1 lemon
method
preheat oven to 180c, fan setting.
place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. at this point add the sweet potato cubes, lentils, plus salt and pepper.
once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! at this point squeeze the lemon juice into the pot and then serve.

I make these a few times a week, i adore them and can’t get enough of them really. i love how the cinnamon, rosemary and paprika absorb into the wedges as they bake so each bite is full of flavour. they’re amazing served hot straight out the oven, either as part of a big spread or simply to eat with avocado cream or hummus for a simple movie night dinner for one! make sure to cook extra though, the leftovers make the perfect addition to speedy meals throughout the week and a great base for work lunches.

ingredients
2 large sweet potatoes, peeled and cut into thick wedges
1 tablespoon cinnamon
1 tablespoon paprika
drizzle of olive oil
pinch of salt
method
preheat the oven to 180c, fan setting.
place the sweet potato wedges onto a baking tray and drizzle with olive oil, cinnamon, paprika and salt.
use your hands to give everything a good mix, ensuring every part of the wedges are covered.
cook for about an hour, turning over once or twice during this time. cook until they are soft and tender.

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We couldn’t have explained it better than Bon Appetit here. In this recipe, we’re technically using orange sweet potatoes.
Can I use fresh sweet potatoes instead of canned sweet potatoes?
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend baking instead of boiling if you go the fresh route as to not add more moisture.

Why are there eggs in this?
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!

Can I prep this in advance?
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.

How can I make this a vegan sweet potato casserole?
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.

How can I made this sweet potato casserole gluten-free?
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.

Ingredients
For the brownies
2 large sweet potatoes, peeled and cut into small cubes
12 medjool dates, pitted
100g ground almonds
100g oat flour
2 tablespoons coconut oil, melted
6 tablespoons cacao powder
6 tablespoons maple syrup
2 tablespoons almond butter, optional
Water from 1x 400g can chickpeas
1 teaspoon baking powder
Handful of dark chocolate chips
Pinch of sea salt
For the chocolate sauce
1 teaspoon cacao powder
2 tablespoons coconut oil
2 tablespoons date syrup
4 tablespoons coconut milk, from a carton, or any other plant-based milk
Pinch of sea salt
method
Preheat the oven to 180c, fan setting.
Place the sweet potato into a steamer or in a saucepan with boiling water for 15-30 minutes, until they become really soft (the length of time will depend on the size of the chunks).
While the sweet potatoes cook, grind the oats in a food processor until they form a flour (if not already), place to one side.
Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates. Blend until smooth. Now add the remaining ingredients (except the chocolate) and blend until smooth. Once blended, stir through the chocolate chips (if using).
Spoon the mixture into a lined baking dish and cook for 45-50 minutes until you can pierce the brownie with a fork and bring it out clean.
Remove the tray and allow it to cool for at least 10 minutes – this is really important as it needs this time to stick together.
For the chocolate sauce, simply place all of the ingredients into a pan over a medium heat. Stir continuously until everything is melted and has come together to form a smooth sauce, about 5 minutes. Pour on top of the brownies when ready to serve.
our original recipe for sweet potato brownies was so popular that we’ve tried to make them even better for you. we wanted something gooier, richer, more chocolaty and all round more indulgent and these are the result of that. i promise you’d never know there was any veg in here at all!

British style roasted potatoes are the best potatoes: fluffy and soft on the inside with ultra crispy almost chip-like outsides. So much better than regular roasted potatoes.

I am potato obsessed. Potatoes are and always will be my all time favorite vegetable. I love potatoes all the ways and a potato buffet would be my dream come true! It’s hard for me to choose a favorite potato dish but I will admit that I have a huge soft spot for roasted potatoes, or what I like to call them: British style roasties.What makes these roasted potatoes so special?
Ultra crunchy and crisp outsides, a fluffy and mashed potato inside, and an addictive amount of scallions finished with a generous sprinkle of flaky sea salt.

Potato Choices
First off, for the best roasted potatoes you have to use the best roasting potatoes. The best potatoes for roasting are a combination of waxy and starchy. The waxiness holds its shape so it can develop crusty, caramelized outsides and the starchiness is the creamy, buttery, silky, fluffy inside. The perfect combination of waxy and starchy is the beautifully yellow, sweet and buttery Canadian Yukon gold potato! They are my all-time number one potato choice. But, if you can’t find Yukon golds, you can use russets, which are just a touch more starchy – they tend to not hold their shape as much.

I used a little bit of parmesan and thyme to season these guys, but the options are truly endless:
Garlic and herb – as much garlic powder as you can handle plus 2 tablespoons freshly chopped herbs of choice: dill, parsley, scallions, thyme, basil
Everything bagel – make it rain everything bagel spice
Sour cream and onion – mix together 1 tsp each buttermilk powder, onion powder, garlic powder, season to taste and add some scallions
Seaweed and salt – a little crushed seaweed adds a huge amount of umami! Crush up a toasted seaweed snack pack and sprinkle on with salt, to taste.
Five spice – a little take on the flavors of Taiwanese fried chicken: mix together 1/2 tsp each of salt, white pepper, black pepper, five spice, and garlic powder, then add it to the potatoes to taste
Your favorite spice mix – just shake on your favorite spice mix to taste
How to make crispy air fryer potatoes
Wash, dry, and prep your potatoes. Give your spuds a good wash, then pat them dry, throughly. Cut them into wedges.
Oil and season. Give the wedges a little bit of oil to promote crispness, then season with salt and pepper. You can add extra spices too, like garlic powder, onion powder, paprika, or other spices.
Air fry. Pop the potatoes, in a single layer into the air fryer, and fry, flipping once.
Done. Eat all the crispy potatoes you want!
Which potatoes for crispy air fryer potatoes?
I like to use russets or Yukon golds because I think they have the best texture for roasted crispy potatoes: creamy with just enough starchiness.

Why air fryer potatoes?
If you love potatoes, air fryer potatoes are for you! You don’t have to turn on the oven and the result is 100% the same! The air that circulates around in an air fryer makes the outsides crispy all over and the insides perfectly soft. Plus they’re healthier than deep fried wedges or roasties because you hardly use any oil.

If you can only find sad pork chops at the store, you can still make juicy pork chops, just don’t overcook them. Prep them the same way, then cook at 375°F for 8-9 mins, flipping halfway.
What should I serve with air fryer pork chops?
rice: pork chops and rice is one of my all time favorite combos and the green sauce with rice is life

smooth and creamy mashed potatoes: who doesn’t love potatoes and pork?

mac and cheese: those creamy cheezy noodles go so well with pork!

kale with burrata: leafy greens braised in tomato sauce with some rich burrata might be the best paring ever

If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place).

Crispiest: Place the oil in a deep roasting pan and place it in a hot oven for 10 minutes until shimmery. Carefully remove the roasting pan, place on a heat proof surface and use a pair of tongs to place the potatoes in the hot oil, turning to coat, then roast the potatoes in the oven.
Crispier: In a small pan, heat up the oil over medium heat. When hot and shimmer, very carefully pour it into it to a deep roasting pan. Use a pair of tongs to transfer the potatoes over to the hot oil and toss to coat then roast in the oven.
Crispy: Place the potatoes in a roasting pan, drizzle on the oil and then use a pair of tongs to coat each potato then roast in the oven.
My favorite way to achieve ultra crispy roasted potatoes
My favorite way of getting super crispy potatoes without the scariness of pulling a hot pan of oil out of the oven is a combination of numbers 2 and 3. I like to get my biggest cast iron, and heat it up with the oil over medium high on the stove. When it’s hot and shimmery, I carefully use a pair of tongs to add the fluffed up potatoes in, tossing, while the pan is still on the heat. Once everything is evenly coated in oilm I pop the whole thing into the preheated oven where everything gets super crispy and crunchy. The key to crispy potatoes is the hot oil and the hot pan in combination, so this is my number one choice for both, as well as safety.

A neutral oil that has a high smoke point is best, something like: sunflower oil, safflower oil, grapeseed, or canola oil.
If you want to increase your roast potato game and go for something ultra luxe, try duck fat. Duck fat is super rich and full of flavor.
Why not butter? Butter has a low smoke point and will burn and smoke in a 425°F oven.Pro roasted potato tips
Start potatoes in cold water: Starting the potatoes in cold water makes sure that the potatoes are par cooked through evenly.
Season twice: Salt the water when you’re cooking the potatoes (just like pasta) so the potatoes are seasoned. After they’re done getting roasted and crisp in the oven, finish them with flaky sea salt while still hot.
Don’t crowd the pan: Give the potatoes some space. These potatoes need a bit of social distancing so they can get their crispy on.
Use enough oil: If you want crispy potatoes, don’t skimp on the oil. I used 1/4 cup but if your roasting pan is really big you might need more.
Make sure to flip: After the first 15 minutes of roasting, it’s time to flip so the sides that haven’t had any contact with the pan get a chance to crisp.

I have never loved a salad as much as I do in this moment – a salad whose flavor profile (chipotle meets roasted corn meets cilantro) is at absolute the center of my food happy place and whose entire texture and form just mimics a big ol’ plate of pasta. WHAAAT. Now we’re talking, kids. THIS is my kind of salad.

Can I just tell you something right now? Cooking has made me so happy lately. I was kind of having a moment back a while ago where I didn’t love cooking and I DID love takeout and it was kind of weird when it was happening because I have a food blog. It’s my job to keep writing about how much I love food, and of course I would never share recipes with you that I didn’t love or actually make or actually eat for real in my true day to day life, but it was sort of hard to find the soul of the whole cooking gig for a second there. But it’s all good. Because honestly, I think the change of pace (last week we order pizza, and now this week we make fresh sweet potato noodle salads with chipotle dressing and have a slice of homemade orange cake for dessert) is healthy in that sort of greasy-pizza-is-good-for-your-soul-sometimes healthy way. You know what I mean, right? I lost it, I defaulted to sushi and Thai curry and pizza for a few weeks, and then I found it again.

SWEET POTATO NOODLE:
I’m currently using and loving the Inspiralizer. Of all the spiralizers I’ve tried (and I’ve tried many), this one is the best in size, versatility, and quality.
Need to prep in advance? You can save your sweet potato noodles for a day in the fridge! SWEET.
There is, in fact, so much love for spiralized veggies in my heart that I wrote this post: 8 LIFE-CHANGING WAYS TO USE A SPIRALIZER.
Last night I got a slice of that Must Eat Dinner Now feeling when I got home a little early from the studio and only had myself to cook for. THESE ARE THE DAYS OF OUR LIVES, friends. Out came the wine and cheese because apparently #SoloHappyHour is a thing? I highly recommend. And just like that, with a big ol plate of Chipotle Sweet Potato Noodle Salad, heavy on the cilantro, I became that person who eats dinner right at the stroke of 5pm.

Now that I think of it, I guess it’s fitting since I’m turning 30 tomorrow like ohmygosh I’m fine tho. So this is old age? Dinner at 5pm? I guess I can deal.

SUPER good real food salad with a short ingredient list! Cilantro, sweet potato, roasted corn, pepitas, and a homemade chipotle garlic dressing. vegan / vegetarian.
INGREDIENTS
for the sweet potato noodle salad:
olive oil
2 sweet potatoes, spiralized!
4 ears sweet corn (kernels cut off the cob)
1 cup chopped fresh cilantro
1 cup chopped fresh greens – spinach, micro greens, arugula, whatever
1/2 cup pepitas
for the chipotle dressing:
1/3 cup olive oil
3 tablespoons water
2 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
juice of one orange
juice of one lemon or lime
generous pinch of salt
INSTRUCTIONS
Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.
Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Toss with the salad ingredients and you’re good to go!

Found it as in SWEET POTATO NOODLE SALAD found it. Ohhh my spicy stars, this is so yummy.

HOW TO MAKE OUR SWEET POTATO NOODLE SALAD (50 SEC):
Sometimes you just need to get out of your routine and change things up in order to sort of kick-start the system back into Thrive Mode, right? I’m not the only one?

You know in your heart of hearts that you really want and love food and cooking and/or whatever it might be for the rest of you people in the world who don’t love food and cooking (I mean, I can’t even think of any examples because what do people love if not food?) and then the crazy-busy-stress-go-go-go of life happens and you find yourself sort of dreading making meals and dragging your heels when you feel the pull of the kitchen at 6pm. Or maybe you don’t feel the pull of the kitchen at all. Which is alarming for someone who has always identified as loving food and cooking, but also okay. A temporary break-up is okay.

For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating. ♡

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.
You know those times when you are so excited about food that you just HAVE to eat dinner at 5pm? Me either, barely, because most night we eat dinner at 8pm.

We couldn’t have explained it better than Bon Appetit here. In this recipe, we’re technically using orange sweet potatoes.
Can I use fresh sweet potatoes instead of canned sweet potatoes?
Yes! We actually enjoy the texture of the canned sweet potatoes here, but fresh would work as well. Would recommend baking instead of boiling if you go the fresh route as to not add more moisture.

Why are there eggs in this?
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn’t be quite as fluffy and scoopable!

Can I prep this in advance?
Yep, that should work just fine! Prep it all as listed, and you can refrigerate for 1-2 days before baking. If you want to make it even better, you could also wait to sprinkle on the topping until it’s time to bake.

How can I make this a vegan sweet potato casserole?
To make this vegan, you can sub the butter for vegan butter, the milk for your favorite plant-based unsweetened/unflavored milk, and omit the eggs.

How can I made this sweet potato casserole gluten-free?
Sub in a gluten-free flour (like almond flour) for the all-purpose flour in the topping.

You guys, the strange thing about this sweet potato casserole is that it is very much a dessert, but never once in my Thanksgiving career have I experienced this being served as anything other than a completely luscious side dish to accompany the mashed potatoes and gravy, turkey, green bean casserole, and soft white dinner rolls. It just works. It’s that one little pre-dessert side that you might even like more than your real dessert.

This is a recipe that my mom has been making for years, and she got it from one of her friends who has been making it for years before that, and there is a reason is has become a mainstay at Thanksgiving.

First, let’s talk toppings.

HERE’S THE TOPPING SITUATION
I like to Easy Button my life whenever possible, so I just toss those pecans, flour, butter, and brown sugar in my food processor and give it a go-round till it makes that crumbly, streusel-like topping that we know and love.

Sweet potato casserole! And let me tell you, friends: this crunchy brown sugar topping will give you life.
You didn’t think I would, but oh yes, in fact, I did.

I am tossing you a Thanksgiving recipe today. THANKSGIVING! And I want you to catch it and love it, okay? It is a deep, rich, sweet potato casserole from scratch with a crunchy brown sugar topping, and it’s comforting and cozy and it’s coming for you right now – ready?

I see two options for you right now. You can fall into a state of shock and awe that it is already borderline time for Thanksgiving (admittedly, this would be my default since usually I don’t even think about Thanksgiving until three days before – WHO AM I RIGHT NOW), OR you can realize the true fact that something this good doesn’t need to just be reserved for Thanksgiving and you can go right on ahead with your best kitchen self and make this happen even BEFORE the clock strikes dinnertime on Thanksgiving Day.

I found the base for this recipe in Six Seasons: A New Way with Vegetables by Chef Joshua McFadden, with Martha Holmberg. It’s one of my very favorite cookbooks, and I reach for it all the time. I’m slowly working my way through Joshua’s vegetable techniques (for example, he suggests grilling vegetables without oil—let’s try it and report back).

It’s difficult to capture the true vibrance and silkiness of this fresh sauce in photos. Mine don’t do it justice. I actually skipped over this recipe in the book, but then I saw it again in The New York Times. The technique reminded me somewhat of these spinach-stuffed shells, so I was intrigued. Both recipes briefly cook greens in boiling water before transforming them into something more enticing.

Joshua’s recipe calls for a full pound of kale, and the stems are discarded along the way. My broccoli cheese soup makes use of the broccoli stems, so I thought it might be fun to try including the kale stems. It worked! I just sliced the stems into 1/4-inch pieces and simmered them in a sieve for a few minutes before adding the kale to cook underneath.

Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. once blended, place the pesto into a pan over a medium heat.
add the chopped spinach and frozen peas and heat until the spinach has wilted. once wilted, turn off the heat and put to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.
sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

I make these a few times a week, i adore them and can’t get enough of them really. i love how the cinnamon, rosemary and paprika absorb into the wedges as they bake so each bite is full of flavour. they’re amazing served hot straight out the oven, either as part of a big spread or simply to eat with avocado cream or hummus for a simple movie night dinner for one! make sure to cook extra though, the leftovers make the perfect addition to speedy meals throughout the week and a great base for work lunches.

ingredients
2 large sweet potatoes, peeled and cut into thick wedges
1 tablespoon cinnamon
1 tablespoon paprika
drizzle of olive oil
pinch of salt
method
preheat the oven to 180c, fan setting.
place the sweet potato wedges onto a baking tray and drizzle with olive oil, cinnamon, paprika and salt.
use your hands to give everything a good mix, ensuring every part of the wedges are covered.
cook for about an hour, turning over once or twice during this time. cook until they are soft and tender.