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Roasted Sweet Potatoes

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
680g sweet potatoes, peeled and cut into 2.5cm chunks
1 tsp whole cumin seeds
1 tsp whole Sichuan peppercorns
1 tsp sea salt
2 tbsp vegetable oil

Preheat the oven to 180°C.

Place cut sweet potatoes into a large bowl.

In a wok, or saute pan, toast the cumin and Sichuan peppercorns for one to two minutes until fragrant. Transfer to mortar and pestle or spice grinder and grind.

Sprinkle spices and salt over the sweet potatoes and then drizzle with oil and toss to coat. Transfer to a baking sheet and roast in the oven for 30 minutes, or until tender. Perfect with Golden Gate Chilli Ribs.

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