Name: Roast Sweet Potatoes with Chermoula
Yield: Serves 4
Ingredients: 2 tsp lemon zest; 50 g flat-leaf parsley; 1 tsp picked thyme leaves; 1 garlic clove; 1 tsp cumin seeds; 50 g coriander; 250 g sour cream or crème fraîche to serve; 2 tbsp olive oil; ² tsp chilli flakes (plus extra to garnish); 1 tsp coriander seeds; ¼ tsp sea salt; 50 ml extra virgin olive oil; 4 medium-to-small sweet potatoes (about 600 g), peeled; 1 tbsp lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

You could easily use roasting potatoes in place of the sweet variety here. This is a favourite in our household as, since the oven’s on anyway, it’s easy to add in a protein of your choice to turn this into a delicious supper. Try chicken breasts or salmon fillets lightly seasoned and scattered with lemon zest, for example.

Ingredients

4 medium-to-small sweet potatoes (about 600 g), peeled
2 tbsp olive oil
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Method

Preheat the oven to 180°C/160°C fan. Cut the sweet potato into 4–5cm chunks and place on a baking tray. Toss the sweet potato in the oil and sprinkle with the salt then roast

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Roast Sweet Potatoes with Chermoula

Ingredients

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