Preheat the oven to 355°F.

Scrub the sweet potatoes clean and dry well by patting them with kitchen paper.

Without peeling them, cut in half lengthways, then continue to divide each wedge in half lengthways until you have several wedges -all ¾ -inch thick. Slice them in half width-ways if preferred or leave them as long wedges.

Place into a large bowl and drizzle over the olive oil. Scatter over the coriander, corn flour, and salt and toss well to evenly coat the potato wedges.

Spread out onto a large, greased roasting tray and bake in the oven for 15 minutes. After 15 minutes, rotate the tray and turn the wedges, then increase the oven to high and cook for an additional 5 minutes. Scatter over sea salt flakes before serving.

Delicious as a side dish or dipped in garlic mayo as a snack.