Serve with some sour cream and chives or garlic mayo if you like. Sweet potatoes also go really well (Jamie might even say they're 'best mates') with rosemary, so you can always chop a few rosemary leaves and toss them into the roasting tin before baking.
Sticky Sweet Potato Wedges
Serves 3-4, as a side
2-3 large sweet potatoes
large pinch sea salt flakes
1 tsp smoked paprika
a pinch of brown sugar
Preheat your oven to 200ºC. Peel the sweet potatoes and cut them into chunks, like in the photo above. Lay them out in a single layer on a shallow roasting tray and sprinkle with the salt, smoked paprika and sugar. Drizzle with a little olive oil and toss with your hands to make sure the potato wedges are coated in the mixture.
Bake the wedges for about 30-40 minutes (this will depend on how big you've cut the pieces), or until they are glistening, sizzling and slightly burnished around the edges.