Baked sweet potatoes have become my favourite easy homemade snack. Sweet potatoes are naturally very tasty, so one does not need to be a master chef to make a tasty meal out of them. On second thought after looking at the picture below, however, one does need to be a skilled chef to cut sweet potatoes more thinly and uniformly to make better chips. Well cut or not, sweet potato is a great source of vitamin A (retinol equivalents) second only to carrot (FSANZ, 2010).
Place around 750g of chopped sweet potatoes in a large bowl. Add 1 heaped teaspoon of sweet paprika. Add 2-3 tablespoons of oil. Toss to mix. Add just enough oil to coat most of the sweet potatoes. The baked sweet potatoes will be soggy and overly soft if they are too oily to start with. Also remember to choose oils which have high smoke points and can therefore withstand high cooking temperatures such as canola or rice bran oil (see ABC Australia article on cooking oil). Bake the sweet potatoes for 25-30 minutes at 200°C. The sweet potatoes are ready when the tips of some of them are just starting to darken. Take out and try your best to wait for the sweet potatoes to cool for a few minutes before diving in.