Sweet potatoes have to be up there as the most versatile of vegetables.

I love to chop them in to cubes and throw them into our Tefal Actifry and they come out all gooey and caramelised.

I love to mash them up with butter, cream and grated nut meg for a real wintery, cosy, comfort food.

I've also toyed with making them into more of a dessert, or at least a sweeter option on this program.

Check out the Porn Star Breakfast - it really showcases the flavours of the sweet potato!

They take no time to cook and are the perfect side dish for any recipe - from curries to roasts and everything in between!

For this dish, I wanted to make chips.

Again the perfect side to almost any dish, or as a snack to be enjoyed on their own or paired with dips.

I've added a spicy harissa yoghurt to go with these chips to give a bit of a kick to the sweetness!

INGREDIENTS

Sweet Potatoes

Butter - melted

Salt

Optional - chilli powder/cajun seasoning/harissa seasoning

METHOD

You can scrub the potatoes and then leave the skin on, or simply peel, depending on your preference.

Chop into thin (but not too thin) chips and spread on a baking tray.

Drizzle with a little oil and then toss to ensure even coverage.

Sprinkle with salt or chilli seasoning and then spread the chips evenly making sure they are all well spaced and not touching.

Bake for 20 mins at 180, turning occasionally.

TIP!

Bear in mind sweet potato's won't really go crispy like normal potato's - they will always be a bit floppy, so don't try to cook them for too long or they will burn.

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