Mary Berry's Surprising Secret Ingredient For The Crunchiest Roast Sweet Potatoes

Look, I love a good sweet potato, but does anyone else think they turn mush a little bit too quickly in the oven?

Five minutes over time and my would-be crispy wedges have become limp batons of orange disappointment. 

Well, no more. None other than Mary Berry is here to save us from yet another disappointing midweek meal ― and it turns out all we needed was semolina.

Why? 

The Cordon Bleu-trained chef’s roasted sweet potato recipe is pleasingly simple. All it asks is the spuds themselves...