foot
fresh now
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
Roasted
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
prep
10 minutes
r o a st
35 minutes
o v e n
205°C
INGREDIENTS
750 gm to 1 kg sweet potatoes, scrubbed
1
tbsp olive oil
%
tsp salt
J4
tsp ground black pepper
2
garlic cloves, sliced or minced
%
cup chopped hazelnuts or walnuts
2
cups arugula or rocket leaves
ki
cup cider vinegar
PREPARATION
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.
Each Serving
236 cal, 9 gin fat, 0 mg chol, 387 mg
sodium, 37 gm carb,
6
gm fibre, 4 gm pro.
Orange Toned Delight
In India, w e usually have the pale white
shakarkandi.
To get the lovely orange
appearance of the American sweet potato,
glaze the
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.
*
m
1
W *
SJ
ADDITIONAL INPUTS: RADHIKA BHATIA
