Sweet potato & chestnut roast with tangy tomato sauce

Sweet potato & chestnut roast with tangy tomato sauce

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(4 ratings)

Prep: 45 mins Cook: 45 mins

Easy

Serves 4

Serve this nut loaf with fresh green veggies as a Sunday lunch. Go for something seasonal like sprouts, broccoli, spinach or any of the leafy cabbage family

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal236
  • fat6g
  • saturates1g
  • carbs37g
  • sugars11g
  • fibre6g
  • protein5g
  • salt0.8g
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Ingredients

    For the loaf

    • 1 tbsp rapeseed oil, plus a dash for greasing
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 onions, finely chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 large sweet potato, about 325g, coarsely grated
      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…

    • 3 garlic cloves, crushed
    • 180g pack cooked chestnuts
      Chestnut

      Chestnut

      chest-nut

      'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

    • 2 tbsp fresh thyme leaves, plus extra for sprinkling
    • 1 tbsp tamari
      Tamari

      Tamari

      tam-aree

      Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

    • 1 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the sauce

    • 2 tsp wholemeal flour
    • 300ml vegetable bouillon made with 1 tsp powder
    • 2 tbsp tomato purée
    • 1 tbsp apple cider vinegar
    • pinch mild chilli powder

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 1lb (500g) loaf tin with baking parchment. Heat the oil in a large non-stick sauté pan and fry the onions for 10 mins until golden, stirring every now and then. Add the grated potato and garlic and cook for 5 mins more until the potatoes have softened.

    2. Tip into a bowl, (reserve the pan) and add two-thirds of the chestnuts crushing them up as you go, then stir in the thyme, tamari and egg. Press into the loaf tin, roughly break the remaining nuts and arrange them on top then bake for 45 mins.

    3. For the sauce mix the flour with a little of the bouillon to make a very wet paste. Return the pan to the heat and add all the ingredients, including the flour mix and stir over a high heat until well mixed and thickened. Keep simmering for a good 10 mins then taste as it should now be tangy rather than vinegary. If it is too sharp return to the heat and boil a little longer.

    4. Carefully take the loaf from the tin and remove the paper. Scatter with thyme. If you're doing the Healthy Diet Plan, serve half in 2 thick slices with half the tomato sauce and chill the rest for another day, otherwise serve the whole recipe as a meal for four people.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Eeek
    12th Jan, 2017
    2.55
    The mixture was tasty enough but didn't bind together. Perhaps I should have added another egg?
    sez010
    4th Jan, 2017
    5.05
    Lovely recipe - very tasty. We thoroughly enjoyed it with the tomato sauce and served it with spinach, broccoli & carrots
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