Crispy Roasted Sweet Potato

1 sweet potato, peeled and cut into 3cm chunks
1 tsp kosher salt
good pinch of freshly ground black pepper
1 tbs olive oil
1 tbs grapeseed oil

Preheat the oven to 200 degrees celsius (fan-forced).

Boil a saucepan of water. When the water is boiling, add the sweet potato and bring to the boil again. Boil for two minutes. Drain the potatoes in a colander and leave them to dry for five minutes.

Pour the oil into a bowl and tip in the sweet potato and mix well to combine.

Line a baking tray with foil (shiny side up). Place the potatoes in the pan in a single layer and create space between each piece of sweet potato.

Bake for 25-35 minutes or until crispy and browned.

Season with salt and pepper to taste.

This is great with hummus and oven roasted za’atar chickpeas.,