Honey-roasted sweet potato with red onions

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olive magazine

3 ratings

Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Put the sweet potatoes and onions in a single layer in a roasting tin. Whisk together the olive oil, ginger, cumin, chilli flakes, orange juice and honey. Pour this mixture over the vegetables and toss to coat well. Season with salt and roast for 15-20 minutes or until tender.
2. Sprinkle with the coriander before serving and scatter with a few black olives, if using.

Per serving

168 kcalories, protein 1.8g, carbohydrate 25g, fat 7.4 g, saturated fat 1.1g, fibre 2.7g, salt 0.1 g

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• Joyce Roach

  05 May 2008

  Joyce Roach commented on this recipe

  A hugh success liked by all the family will do this dish again

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• Joyce Roach

  05 May 2008

  Joyce Roach rated this recipe

  

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• M&M

  06 November 2008

  M&M rated and commented on this recipe

  

  very easy and delicious. I added red pepper to the veggies as well. I then served it with a chicken breast cooked in lime juice and chilli powder which complimented it perfectly.

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• miss.moss

  01 April 2009

  miss.moss rated and commented on this recipe

  

  Been wanting to make this forever, the photo is fantastic. In the end, though, it wasn't good, & I followed the directions exactly except that I had to cook the potatoes much longer @ 190C to get them tender. Would not repeat.

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Ingredients

• 750g sweet potatoes , peeled and cut into 4-5cm cubes
• 2 red onions , peeled and cut into thick wedges
• 5 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tsp dried chilli flakes
• ½ orange , juiced
• 1 tbsp honey
• a handful of coriander leaves, roughly chopped
• black olives , to serve

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Serves 8

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Ingredients

• 750g sweet potatoes , peeled and cut into 4-5cm cubes
• 2 red onions , peeled and cut into thick wedges
• 5 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tsp dried chilli flakes
• ½ orange , juiced
• 1 tbsp honey
• a handful of coriander leaves, roughly chopped
• black olives , to serve

Per serving

168 kcalories, protein 1.8g, carbohydrate 25g, fat 7.4 g, saturated fat 1.1g, fibre 2.7g, salt 0.1 g

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