Black pepper & garlic roasted sweet potatoes
By Rohit Ghai
Cook these spiced sweet potato wedges to serve with Rohit Ghai's Kolhapuri spit chicken. They're an easy, satisfying side dish
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 320
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fat 9g
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saturates 2g
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carbs 51g
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sugars 26g
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fibre 9g
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protein 4g
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salt 1.4g
Ingredients
- 1 small green chilli, finely chopped
- 2 tbsp fresh or dried curry leaves, roughly chopped
- 4 garlic cloves, crushed
- 3 tbsp olive oil
- 1 lime, juiced
- 1kg sweet potatoes, scrubbed and cut into wedges
- ½ small bunch of coriander, stalks and leaves separated and roughly chopped
Method
Heat the oven to 200C/180C fan/gas 6. Mix all the ingredients, except the coriander leaves, together in a large bowl with 1 tsp salt and 2 tsp black pepper.
Arrange the potatoes, skin-side down, on two baking trays or one large, lined with baking parchment if they’re not non-stick, and bake for 30-40 mins until soft inside and crisp on the outside. Season and serve scattered with the coriander leaves.