Step 1

Slice a sweet potato in half, then divide those halves into 2 or 3 wedges. You don't want massive wedges, skinnier ones will crisp up better. Repeat with all potatoes.

Step 2

Place all your wedges into a bowl of cold water, give them a swish around with your hand and allow them to soak for at least 30mins, but the longer the better. This will pull out the starch from the potato and prevent them from going gloopy in the centre once baked.

Step 3

Drain away water and thoroughly dry the wedges. If you have the time/patience I recommend doing this one by one to really ensure they dry. This is a crucial step - if the wedges are at all wet they will steam in the oven and come out soggy.

Step 4

Place wedges in a large zip lock bag and add 1 tbsp cornstarch/cornflour. Zip the bag up and give it a mix around to completely and evenly coat the wedges. Shake out excess cornstarch/cornflour (should only be a very thin coating). Zip open then add 3 tbsp olive oil and 1 tsp chipotle (or chilli) powder, paprika and garlic powder. Give them another mix around and ensure they're evenly coated. Don't add salt at this point.

Step 5

Evenly space them out on a large sheet pan (make sure it is greaseproof, or lightly oiled sprayed or lined with heavy duty foil - just so they don't stick to the tray). It's important they're spaced out and not touching otherwise they steam and go soggy. Use two trays if you have to.

Step 6

Pop in the oven at 205C/400F for 40mins, or until soft through the centre and crispy on the outside. Ensure you take the tray out half way, flip the wedges and turn the tray around. All ovens are different and cooking times will depend on the size of your wedges so just be vigilant throughout.

Step 7

Take out the oven and toss through a good pinch of salt. This will draw out the final bit of moisture. Enjoy with your favourite sandwich!