Cardiff Daddy and I went to Wahaca for the first time recently. We loved it! So much in fact, we went back again a few weeks later. From the bird cage swings and the cocktails on the top floor, to the casual canteen style seating, their Cardiff restaurant was such a fun dining experience.
And the food was gorgeous too. We opted for the street style food, a kind of Mexican tapas where you choose a number of smaller dishes and they arrive at your table as soon as they are cooked. I was pleased to see so many vegetarian options and loved the black bean tostadas in particular.
I also couldn’t get enough of the sweet potato – “crispy fried chunks of sweet potato, dressed with smoky caramelised mojo de ajo”, according to the menu.
I love sweet potato anyway, but these bite-size chunks were incredible. Soft on the inside, crispy on the outside and full of flavour. I couldn’t stop thinking about them and thought I’d have a go at creating something similar myself. I’d read that they triple fry them – I wanted something a little healthier…. and came up with this. They were amazing, even if I do say so myself. I was gutted that my children loved them as much as I did as I could have easily have eaten the whole lot. Here’s how I made them.
Ingredients – per person
1 medium sweet potato (or half for smaller appetites)
1-2 cloves of garlic
1. Pre-heat the oven to 180 degrees/ gas mark 4.
2. Wash the sweet potatoes, but don’t peel them. Cut into bite-size chunks.
3. Place in a roasting tin, drizzle (generously) with olive oil.
4. Grate or crush the garlic cloves over the potatoes.
5. Season with salt and pepper (as my children were eating these, I held back with the salt and added it on to mine after it was cooked).
6. Cook for 40-50 minutes, until the potatoes are starting to brown on the edges and are soft inside.
7. Serve with a salad, as an accompaniment to fajitas, or just devour them on their own. Delicious!