Ginger-roasted sweet potatoes

Preparation info

  • Difficulty


  • For


Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

This is essentially the same as the recipe for chilli-roasted squash (opposite), using ginger instead of chilli. The sweet potatoes behave very like the squash, so obviously these recipes are interchangeable, the ginger version being a good foil for hot-spiced dishes. Use either the yellow-fleshed sweet potatoes or the paler, pink-skinned ones which are not as sweet but still have that melting texture. If you don’t mind a little cheating, a teaspoon of honey melted with the butter will do wonders for unsweet sweet potatoes.


  • 4-6 sweet potatoes, about 500 g
  • 2 tblspns butter
  • 1 tblspn grated ginger
  • ¼ salt


PREHEAT THE OVEN to 380°F (Gas Mark 5), though anything from 320-420°F (Gas Mark 3-7) will be okay if the potatoes have to share the oven. Peel the sweet potatoes and cut them into rounds of about 15 mm thick. Put the butter in an oven dish with a little cooking oil and melt it in the oven for a minute. Toss the potato chunks with the ginger and a little salt in the butter, then roast them until soft and browned. They will need to be turned once or twice during the cooking.