Because they are such a powerhouse of goodness, they count as one of your ‘five a day’, unlike the regular white potatoes.
Some commentators suggest they are the most perfect healthy vegetable of the lot.
Try to get either Bellevue or Beauregard varieties in preference to Covington as they are a brighter orange and have more flavor.
Ingredients
2 large sweet potatoes (about 500g/1lb 4oz each)
4 tbsp olive oil
2 tbsp dried thyme leaves.
2 tbsp paprika
Peel the sweet potatoes and cut crossways into slices 1 Inch (2.5cm) thick. Lay each potato on a large sheet of baking parchment twice as big as needed to accommodate the potato.
Drizzle each potato with the olive oil, then sprinkle with the dried thyme leaves, the paprika and salt and black pepper.
Fold the surplus baking parchment over and use it to massage the thyme and spices into the potato slices.
Transfer the potato slices to a baking tray and roast in the oven for 40 minutes at 350f (180c).
Serve with a cooling yoghurt dip dressed with fresh leaves of mint and some cherry tomatoes.
Here is a printable version of the recipe:
Spicy Roasted Sweet Potatoes With A Cooling Yoghurt And Mint Dip
Ingredients
- 2 large sweet potatoes (about 500g/1lb 4oz each)
- 4 tbsp olive oil
- 2 tbsp Dried thyme leaves
- 2 tbsp paprika
Directions
- Step 1 Peel the sweet potatoes and cut crossways into slices 1 Inch (2.5cm) thick. Lay each potato on a large sheet of baking parchment twice as big as needed to accommodate the potato.
- Step 2 Drizzle each potato with the olive oil, then sprinkle with the dried thyme leaves, the paprika and salt and black pepper.
- Step 3 Fold the surplus baking parchment over and use it to massage the thyme and spices into the potato slices.
- Step 4 Transfer the potato slices to a baking tray and roast in the oven for 40 minutes at 350f (180c).
- Step 5 Serve with a cooling yoghurt dip dressed with fresh leaves of mint and some cherry tomatoes.