Sweet potatoes give a little sweet caramelised twist to the usual fries, and you have the added benefit of extra vitamin A and beta-carotene. And they’re cooked in the oven to keep the fat content low. Tasty and good for you – what more could you ask for?

Preheat the oven to 200°C/gas mark 6. Depending on how many people you are cooking for, coat the base of one or two baking trays lightly with a little oil.

Trim the ends off the potatoes. I leave the skin on, but peel now if preferred. Cut each sweet potato lengthways into medium-sized fries – around 1cm thick is perfect – or cut into wedges if you prefer. Just make sure they are all a similar size so that they will cook evenly. Put the fries in a mixing bowl, pour in the oil and sea salt and, using your hands, toss well until all the oil is evenly distributed.

Spread the uncooked fries evenly on the prepared trays, keeping them well spaced out. If they are overcrowded they tend to steam and become a bit soggy.

It’s best to cook these fries on the top shelf of the oven, but if you have prepared enough for two baking trays, then put one on the middle shelf and one on the top. Swap the two trays around halfway through cooking. Turn the fries around a couple of times during baking to ensure they cook evenly.

Bake for 25–30 minutes, or until golden brown and turning crisp. Serve immediately.