Black pepper & garlic roasted sweet potatoes served with masala chicken

Black pepper & garlic roasted sweet potatoes

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Prep: 10 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal320
  • fat9g
  • saturates2g
  • carbs51g
  • sugars26g
  • fibre9g
  • protein4g
  • salt1.4g


  • 1 small green chilli, finely chopped
  • 2 tbsp fresh or dried curry leaves, roughly chopped
  • 4 garlic cloves, crushed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lime, juiced



    The same shape, but smaller than…

  • 1kg sweet potatoes, scrubbed and cut into wedges
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ½ small bunch of coriander, stalks and leaves separated and roughly chopped


  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.

  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.

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