SPICY SWEET POTATO AND BUTTERNUT

TASTY, VERSATILE AND OH-SO-NUTRITIOUS, THE HUMBLE SWEET POTATO ISN’T ACTUALLY RELATED TO THE WHITE POTATO AT ALL. IT BELONGS TO THE MORNING GLORY FAMILY, WHILE THE WHITE POTATO IS A MEMBER OF THE NIGHTSHADE FAMILY. BUT NO MATTER WHICH FAMILY IT BELONGS TO, THIS SIDE DISH CAN BE MADE MILD OR PACKING A FIERY PUNCH. THE FLAKES OF SPICY CHILLI ALONG WITH CUMIN AND CORIANDER CREATE A DISTINCTIVE FLAVOUR YOU’LL WANT AGAIN AND AGAIN.

OVEN – BAKING DISH

2 × 500g bags mixed sweet potatoes and butternut

6 Tbsp olive oil

2 tsp ground coriander

2 tsp ground cumin

½ tsp chilli flakes (or as hot as you prefer)

juice of 1 lemon

salt and pepper to taste

fresh coriander for garnishing

zest of 1 orange for garnishing

1.Preheat the oven to 180°C and grease a baking dish.

2.Place the potatoes and butternut in the baking dish. Drizzle over 2 tablespoons of the olive oil, add the coriander, cumin, chilli flakes, lemon juice and salt and pepper. Mix everything together, ensuring the vegetables are well coated. Bake for 25–35 minutes or until the vegetables have softened. (Toss the vegetables halfway through the cooking process, pour over the remaining oil and continue cooking.)

3.Remove and garnish generously with fresh coriander and orange zest.