I’m not being over-dramatic here when I say that I am obsessed with this roasted sweet potato recipe. The purple spud is pretty darn tasty on its own, but coupled with honey and chili, it’s next level delicious. There are quite a few variations of roasted sweet potato recipes out there but this one is by far my favourite. I have tried a bunch that are similar to this, and then adapted them all to come up with my own.
This sweet potato dish goes so well with so many different meals: it’s an absolute win as a side dish for braai’s and is a super yummy addition to any salad, especially those with a bit of a crunch. To be honest, I often find myself eating one as it is, it’s so full of flavour that I don’t feel like anything is missing. Also, it’s fab as leftovers the next day, I just pop it into the microwave for a few seconds and it’s as yum as it was the night before.
The best thing about this roasted sweet potato dish however (besides the taste, obvs) is that it is so easy to prepare and doesn’t require anything fancy, yay! Ready to meet your new favourite veggie dish? Let’s get into it!
What you’ll need:
1-4 orange flesh sweet potatoes, cut in half longways (these ones from Woolworths are my fave)
Honey (or maple syrup as a vegan alternative)
How to put it all together:
Take your halved sweet potatoes and score them, just make sure that you don’t cut all the way to the bottom.
Once you have scored them, rub them with some olive oil.
Spice them with salt, pepper, paprika and chili flakes.
Pop them into the oven at 180 degrees Celsius for 45 minutes
Once they’ve been in for 45 minutes, take them out and smear the top with honey (or maple syrup)
Bake for another 15 minutes.
Once they are done, the honey will have caramelised slightly on top.
Plonk them onto a plate and enjoy!
See how easy that was? You’ll probably end up making them most nights for the next few weeks. If you do, make sure to post a picture on social media and tag me!
If you’re keen to see more recipes, I have a few more coming your way in the next few weeks… and there is another sweet potato one in the works too. What can I say, it’s my new favourite carb!
PS: Here are some other recipes that I’ve published