The Sweetest Potato

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 8
Easy
Time: 1 hour


Ingredients:

1kg small sweet potatoes, scrubbed
80g butter, melted
1 teaspoon ground cinnamon
2 tablespoons maple syrup
¼ cup sage leaves, chopped 
1 teaspoon sea salt flakes
¼ cup pepitas (pumpkin seeds)

METHOD:

  1. Preheat oven to 200°C (180°C fan-forced). Cut the sweet potatoes lengthways to make long wedges. 

  2. Place the butter, cinnamon, maple syrup and sage on a large baking tray and stir until well combined. Add the sweet potato wedges and toss through the butter mixture until well coated. Sprinkle with salt and roast for 45 minutes or until golden and cooked through.

  3. While the sweet potato is cooking, place the pepitas into a small frypan. Cook over a low heat, constantly moving the pan, until evenly toasted. Transfer to a plate.

  4. Serve the sweet potato immediately, sprinkled with toasted pepitas.

“What should I add to this sweet vegetable? More sweetness!” - Americans