I love sweet potatoes and can’t seem to stop eating them at the moment. Stacked full of fibre, they are a fantastic alternative to white potatoes, especially if you’re trying to balance your blood sugar levels but still fancy some carbs. I love to roast them whole and then top with hummus and sprouted seeds.
This recipe is one of my current lunchtime favorites and is great served with cold meat and salad or just as they are, warm from the oven with fresh cheese crumbled over them. Delicious.
You will need
2 teaspoons of harissa paste
2 medium size sweet potatoes
A table spoon of olive oil
100g of blue cheese (I used Brighton Blue, my local favourite, but silton will do)
Pre-heat your oven to 180C/350F/Gas 4.
1.) Wash the sweet potato and then chop it into wedge-shaped chunks (leaving the skin on)
2.) Place in a mixing bowl with the harissa paste, a good pinch of seasalt and the olive oil. 3.) Mix well until all the potatoes are evenly coated.
4.) Place in the oven for around 30 mins or until the pototoes are crisp on the outside but soft inside.
5.) Crumble with your blue cheese and serve.
Should serve 2/3 people – depending on your portion size!