JACKET SWEET POTATO: Wash whole sweet potatoes under some warm water to remove excess dirt and grit. Pierce skin with a fork several times. Cover a baking tray with some baking paper, place potatoes on the tray, in the oven at 200c for 60-75mins. Once cooled these potatoes will last for 4-5 days in a sealed container in the fridge. Serve with steamed greens and a protein option or make a more gourmet meal by serving with homemade chilli.
SMOKEY SWEET POTATO WEDGES: Wash whole sweet potatoes under some warm water to remove excess dirt and grit. Using a sharp knife cut the potatoes lengthways into wedges. Line a large baking tray with some baking paper and toss the wedges in just enough olive oil to coat. Don’t overcrowd the tin with too many wedges, they need a little space. Season with sea salt and some smoked paprika, roast at 220c for 25-30 mins. Serve with steak or roasted chicken thighs and sauteéd green beans.
ROASTED SWEET POTATO MASH: Peel and chop potatoes into ~3cm cubes. Line a large baking tray with some baking paper and toss the wedges in just enough olive oil to coat. Season with sea salt and roast at 220c for 30-35mins or until starting to go dark brown on the edges. Transfer to a large pot and use a potato masher to mash the roasted chunks. Serve with grilled or roasted salmon, peas and mangetout.
