Honey-roasted sweet potato with red onions

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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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• Tara

  02 January 2010

  Tara rated this recipe

  

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• Sumooky

  13 January 2010

  Sumooky rated this recipe

  

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• Andy

  18 January 2010

  Andy rated this recipe

  

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• JennyB

  24 January 2010

  JennyB rated this recipe

  

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• pentregirl

  02 May 2010

  pentregirl rated and commented on this recipe

  

  We loved this recipe and would definitely make it again. One bite and I said mmmmm.

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• hanneke2000

  15 August 2010

  hanneke2000 commented on this recipe

  Really like the combination of flavors of this dish, it's different, so might be a bit exotic for more traditional roast dinner palates.

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• hanneke2000

  15 August 2010

  hanneke2000 rated this recipe

  

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• Nikki

  01 December 2010

  Nikki rated and commented on this recipe

  

  Just made this tonight to go with dinner - all I can say is yum! Really lovely with a chilli kick to it ( didn't have chilli flakes so used a little hot chilli powder and paprika and no orange so used lemon juice) delicious - will def make again

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• kittiekat

  08 May 2011

  kittiekat rated this recipe

  

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• Gadabra

  13 August 2011

  Gadabra commented on this recipe

  Made this as a side dish for a BBQ. It was the dish that went first and certainly attracted most 'mmmm' comments. Used orange and pineapple juice instead of half an orange as I had some left in the fridge. Oh, and half a red chilli instead of the flakes for the same reason. Now making it for a second BBQ...

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• milliepops

  03 December 2011

  milliepops rated and commented on this recipe

  

  The perfect winter warmer and really easy to make. Seemed a bit greasy but the combination of spices and honey was divine. I cooked for a bit longer to get the potatoes really soft. Will make again with less oil.

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• CallyChally

  08 December 2011

  CallyChally commented on this recipe

  Made this as a MAIN course - with just a little chicken on the side - just so delicious!

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• Heyjoood

  23 January 2012

  Heyjoood rated and commented on this recipe

  

  Have made this dish many times, it is a great way to serve sweet potatoes, the taste is delicious and looks great as well.

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• the booby

  28 January 2012

  the booby rated and commented on this recipe

  

  Potatoes needed much longer than suggested time. It was just too spicy and hot for us.

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• EmmaJ4

  03 February 2012

  EmmaJ4 commented on this recipe

  Very nice indeed, although it certainly doesn't need all that oil. I used 1tbsp of olive oil and that was plenty.

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• evelyn-r

  05 February 2012

  evelyn-r rated and commented on this recipe

  

  If you're looking for something a bit different from the usual boring veg this is it! Also works well with squash instead of sweet potato.

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http://www.bbcgoodfood.com/recipes/3876/

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 40 mins

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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