PREP: 15 MINUTES | COOK: 50 MINUTES | MAKES: 6 SERVINGS
Ingredients
600g sweet potatoes
2 tbsp cornflour
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tsp sweet paprika
1/4 tsp cayenne pepper
1 garlic clove, crushed
Salt and ground black pepper to taste
Chopped parsley for garnish
Directions
1. Scrub potatoes and cut into wedge shapes around 1cm thick
2. Insert cooking pot in unit and close lid. Select AIR FRY, set temperature to 200°C, and set time to 20 minutes. Select START/STOP to begin preheating
3. While unit is preheating. Place cut sweet potatoes in a large bowl, dust with cornflour, as thin a coating as possible, so shake or brush off extra cornflour and place on plate. Discard any extra cornflour out of bowl too. Add the olive oil, rosemary, paprika, cayenne pepper, garlic, salt and black pepper into bowl and mix together. Place potatoes back in bowl and toss potatoes in oil together
4. Place in the crisper basket
5. When the unit beeps to signify it has preheated, place crisper basket in cooking pot. Close lid and cook for 20 minutes
6. When cooking is complete, serve hot garnished with parsley.
