These sweet potato slices are perfect as a side for roasts or stews, and take very little time to prepare. By keeping the skin on, the fibre content is increased.

(Serves 4)

You’ll need:

4 large sweet potatoes

Dried thyme

Dried rosemary

Pepper, ground

Heat the oven to 180̊ C

Keeping the skin on, slice the sweet potatoes width ways to form small circles, making each slice about ½ -1 cm thick. Place on a greased baking tray, sprinkle the herbs and pepper on the tray, and place the slices on top. Sprinkle more herbs and pepper on top of the slices, enough to almost cover them. Place in the oven and bake for 15 minutes.

Turn the pieces over after 15 minutes (there shouldn’t be any need to add more oil) and bake for a further 20 minutes. Remove from the oven once slightly browned or cooked through. If you want them crispier, leave them in for a bit longer.

Recipe: Lesley Scott

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