2 large sweet potatoes (about 700g)
2 tablespoons coconut oil
1 teaspoon of cinnamon
1 teaspoon of paprika
1 teaspoon of chili powder
1 teaspoon of maple syrup
Toasted sesame seeds
Pre-heat the oven to 200C, fan setting.
Wash and chop the sweet potatoes into long, thin fries – keeping the skin on. Place these on a large baking tray, ensuring that they fit flat on the tray and aren’t stacked on top of each other so that they cook evenly.
Melt the coconut oil in a small saucepan, adding the maple syrup, cinnamon, paprika and chili once it’s melted. Pour this over the sweet potatoes, mixing them up to ensure that they’re evenly coated.
Bake for an hour, mixing half way through.
Once they’re soft and tender in the middle and a little crispy on the outside, take them out the oven and sprinkle with the chopped coriander, chilli flakes and sesame seeds