Sweet Potato Wedges with Sour Cream Sauce

• 1kg sweet potatoes, peeled
• 1/2 cup cornflour
• 1 tsp bicarbonate of soda
• Vegetable oil, for frying
• 150ml sour cream
• 2 tbsp sweet chilli sauce
• Salt, to serve

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This recipe is created in partnership with Everyday Gourmet.

1. Peel and cut sweet potatoes in into 2 cm thick wedges and then cut in half again on an angle.

2. Bring a large pot water to the boil and add 3 tablespoons of salt and the bicarb soda.

3. Add the wedges and bring back to the boil.

4. Cook for 4-5 minutes or until they become soft on the outside but they still hold their shape. Strain with a slotted spoon and arrange in a shallow tray.

5. Now combine the cornflour with 1/2 cup of water until it forms a slurry. Pour over the wedges and using your hands, carefully coat each wedge in the slurry mixture.

6. Pre heat oil to 180°C and add the potatoes in batches. Cook for 8-10 minutes turn frequently in the oil so they cook and colour evenly. They are ready when they’re crispy and golden in colour.

7. Transfer to a rack to drain and repeat with the next batch. Keep the first batch warm in a preheated oven set to 100°C.

8. Serve the wedges with a side bowl of sour cream topped with sweet chilli sauce.