One of the easiest and nicest dinners I can think of is roasted sweet potato – and this smoky version, jazzed up with sharp feta, spring onions and some crunch from the peanuts, is up there. Add some freshly chopped red chilli, if you like, for extra heat.
PREP 10 MINUTES
COOK 35-45 MINUTES
2 large sweet potatoes, cut into 2.5cm wedges (peel them if you prefer but I leave the skin on)
1 red onion, quartered
2 tbsp olive oil
2 tsp smoked paprika
1 tsp sea salt flakes
100g feta cheese, crumbled
2 tbsp extra virgin olive oil
1 lime, zest and juice
½ tsp sea salt flakes, or to taste
3 spring onions, thinly sliced
big handful of unsalted peanuts
sour cream or natural yogurt
1. Preheat the oven to 220C/200C fan/gas 7.
2. Combine the sweet potatoes, onion, oil, smoked paprika and sea salt into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 35-45 minutes (it’s quicker if the potatoes are very fresh, and slower if they’re a bit old).
3. Meanwhile, mix together the extra virgin olive oil, lime zest and juice, sea salt if using, spring onions and peanuts and set aside.
4. Once the sweet potatoes are cooked through, scatter over the spring onion dressing and the crumbled feta and serve hot, with sour cream or yogurt alongside.
Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99)