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Black pepper & garlic roasted sweet potatoes served with masala chicken

Black pepper & garlic roasted sweet potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook these spiced sweet potato wedges to serve with Rohit Ghai's Kolhapuri spit chicken. They're an easy, satisfying side dish

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal320
fat9g
saturates2g
carbs51g
sugars26g
fibre9g
protein4g
salt1.4g
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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

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, December 2019

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A star rating of 3 out of 5.2 ratings
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