Name: Oven-Roasted Sweet Potatoes with a Blue Cheese Dip
Yield: Serves 4
Ingredients: 250 ml sour cream; 2 spring onions, finely chopped; 100 g blue cheese; 2.5 ml smoked paprika; 10 ml salt; 5 ml dried chilli flakes; salt and freshly ground black pepper to taste; 6 large sweet potatoes, washed, skin on; juice and zest of 1 lemon; 30 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

My family loves sweet potatoes – we eat them untouched, just boiled. My grandparents grew sweet potatoes in Durban. We’d prepare them by boiling them in their skins and then peeling them. Their sweet potatoes had a completely different texture to the ones we find today – they were much denser and drier. You felt full after eating just a few. The sweet potatoes readily available to us now are a little moister and end up tasting very bland if boiled. Nowadays I prefer to roast my sweet potato