Name: Sweet Potato Fries
Prep time: 10 min
Cook time: 30 min
Ingredients: 400g Sweet Potato, peeled, cut into 1cm chips; 2 teaspoons corn flour; Pinch mild paprika; Spray oil; Natural yoghurt, to serve

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Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel
Meanwhile, preheat oven to 220°C/200°C fan-forced. Line 2 trays with baking paper
Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated
Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste. Serve with yoghurt

Tips & Hints:

To air fry the sweet potato fries, follow instructions for preparing and coating. Cook in batches at 200°C for 10 minutes or until golden brown. Toss the basket after 5 minutes to ensure even cooking on all sides.

Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel
Meanwhile, preheat oven to 220°C/200°C fan-forced. Line 2 trays with baking paper
Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated
Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste. Serve with yoghurt

Tips & Hints:

To air fry the sweet potato fries, follow instructions for preparing and coating. Cook in batches at 200°C for 10 minutes or until golden brown. Toss the basket after 5 minutes to ensure even cooking on all sides.

Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel
Meanwhile, preheat oven to 220°C/200°C fan-forced. Line 2 trays with baking paper
Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated
Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste. Serve with yoghurt

Tips & Hints:

To air fry the sweet potato fries, follow instructions for preparing and coating. Cook in batches at 200°C for 10 minutes or until golden brown. Toss the basket after 5 minutes to ensure even cooking on all sides.

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