Chinese Spiced Sweet Potato Fries

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So there I was, flicking through Gwyneth Paltrow's It's All Good book (one of my favourites), when I did a double take. 

What was that? Sweet potato? With Chinese Five Spice? 


I just had to pause for a second. Sweet potato is all caramelly and crispy. And then Chinese Five Spice is kind of warm, aniseedy and fragrant. That would totally work. 

I set to work and created something that was inspired by Gwyneth's pairing of these two ingredients. And also, I can never resist a bit of recipe tinkering. 

I've added extra ginger to the mixture as well as some garlic - and strewn the fries with sliced spring onions. You could top with black or white sesame seeds if you like, as Gwyneth does, and finish with a drizzling of sesame oil I suppose. 

These fries don't have a big Chinese kind of flavour going on. They have a spiced warmth, and the spring onions just lift the flavours and freshen it all up again. It would also work with some finely diced raw red onion scattered over the top, if you prefer that instead. 

Chinese Spiced Sweet Potato Fries
Serves 4
3 medium-sized orange fleshed sweet potatoes
1-2 tbsp olive oil or mild, unflavoured coconut oil
1 heaped tsp Chinese Five Spice Powder
half teaspoon ground ginger
Pinch of garlic salt (about quarter of a teaspoon)
3 spring onions, cleaned, trimmed and sliced finely

Give the sweet potatoes a wash and dry them with a clean tea towel. Cut them into slices and then cut the other way, so you have fries ready for the oven. 

Get out a roasting tray and line with foil. Drizzle the oil over the tray and add the Chinese Five Spice, the ginger and the garlic salt. Mix it all together with your fingers and then tip the sweet potato fries into the tray. Massage the fries so that the scented oil covers them all and then spread them out in one layer. Roast in an oven preheated to gas mark 6/200ºC/400ºF for 20 minutes, giving them a turn or a shake occasionally so that they cook evenly. 

Alternatively, you can also cook these in a Tefal Actifry, if you have one. Marinate the fries in a bowl and coat them with the flavoured oil. Tip the fries into the bowl. Set the timer for 15 minutes and close the lid. 

Once the fries are cooked and golden, lift them out with tongs and serve, scattering with the freshly sliced spring onion. 

Interested in Gwyneth's It's All Good book? There are a lot of recipes in there without gluten, nightshades and refined sugars. Check it out on Amazon here...  

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