2 large sweet potatoes, peeled and chopped in chunky chips
1 tsp chilli powder
1/2 tsp cumin seeds, crushed in a mortar
1 tsp fennel seeds, crushed in a mortar
3-4 tbsp olive oil
2 tbsp natural Greek yoghurt
2 tbsp sweet chilli sauce
Pre-boil the chips in boiling water for approx. 3 minutes. Drain and leave it to dry.
Mix the olive oil with the spices and toss chips in until totally covered in oil.
Bake in the roasting tray for about 15 minutes in preheated oven (250 C), turning them half way through.
Serve with Greek yoghurt and sweet chilli sauce.