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Sweet and spicy roasted sweet potato

This Sweet and spicy roasted sweet potato is one of my favourite dishes because it can be served as aside dish, part of a roast dinner, or as a main dish, served with steamed rice or wrapped in flatbread. It fits in a laid-back family meal or in a special menu at Christmas and other festivities. If you use organic sweet potatoes you don’t peel them, so the preparation will be super easy.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g sweet potatoes
  • 2 red onions
  • 4 Tbsp olive oil
  • 1 tsp ground ginger powder
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 small orange juiced
  • 1 Tbsp honey
  • 1 handful of coriander leaves chopped
  • 1 handful of black olives

Method
 

  1. Preheat oven to 190°C.
  2. Peel and cut the sweet potatoes into 3 cm cubes.
  3. Peel the onions and cut both of them into 6 wedges.
  4. Put the vegetables in a baking pan.
  5. Mix the oil, spices, chillie, orange juice and honey, then pour it over the vegetables. Mix well, making sure all are covered with the sauce. Season with salt and pepper.
  6. Bake for 15-20 minutes or until the sweet potato is tender.
  7. Scatter the coriander leaves and black olives on top, just before serving.