Chilli-baked sweet potatoes

Chilli-baked sweet potatoes

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

You can serve these sweet potatoes with feta cheese, Chèvre and thyme dip, grilled chicken or just on their own. We sometimes bake pumpkin in the same way, which is just as delicious.

Ingredients

Quantity Ingredient
1kg sweet potatoes
5-6 shallots
6 garlic cloves
2 fresh chillies
or 2-3 teaspoons Roberto’s indispensable ají
4-5 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
sea salt flakes

Method

  1. Preheat the oven to 200°C. Peel and cut the sweet potatoes into wedges. Peel the shallots and cut them lengthwise into wedges. Peel and halve the garlic cloves. Deseed and thinly slice the chilli, if using fresh chillies.
  2. Pour half of the olive oil into the base of a large roasting tin. Arrange the sweet potato wedges, shallots and garlic in the tin. Scatter the thyme, rosemary and chilli over it all (or drizzle with ají). Lastly, trickle the rest of the olive oil on top and sprinkle generously with sea salt flakes.
  3. Bake for 35 minutes, or until the vegetables are nicely coloured. Check them from time to time; if they look dry, spoon over some of the liquid from the bottom of the tin.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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