Any way you cook them, sweet potatoes deliver
a wealth of nutrition, flavour, and colour.
BY ERIN SIMPSON |
PHOTOGRAPHS ANDY LYONS |
FOOD STYLING JILL LUST
These simple and
satisfying wedges are seasoned
with garlic and paired with
crunchy hazelnuts, then finished
as they come out of the oven with
a handful of peppery arugula and a
splash of vinegar.
Roasted Sweets & Greens
r o a st
o v e n
750 gm to 1 kg sweet potatoes, scrubbed
tbsp olive oil
tsp ground black pepper
garlic cloves, sliced or minced
cup chopped hazelnuts or walnuts
cups arugula or rocket leaves
cup cider vinegar
1. Preheat oven to 205°C. Cut sweet potatoes in
half, lengthwise; and then cut into wedges. Place
on a large rimmed baking sheet. Toss with oil and
season with salt and pepper.
2. Roast in preheated oven for 15 minutes, toss,
then roast for 15 minutes more or until tender.
Sprinkle with chopped garlic and hazelnuts/
walnuts and return to the oven for 5 minutes
more or until nuts are toasted and garlic is
softened. Remove from oven and sprinkle with
arugula and vinegar.
236 cal, 9 gin fat, 0 mg chol, 387 mg
sodium, 37 gm carb,
gm fibre, 4 gm pro.
Orange Toned Delight
In India, w e usually have the pale white
To get the lovely orange
appearance of the American sweet potato,
sh a ka rka n di
with a boiled mix of
4 tbsp red
sh a kka r
and too ml of balsalmic,
malt or cider vinegar.
ADDITIONAL INPUTS: RADHIKA BHATIA