By Michele Cranston
If you haven’t already guessed, I’m rather fond of a roast vegetable, and these two recipes capture some of my favourite combinations of earthy spices and mildly sweet vegetables.
Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
In a large bowl, combine the olive oil, spice mix and chilli. Peel the sweet potatoes and cut them in half crossways, then cut lengthways into thick wedges. Toss the wedges in the seasoned oil.
Put the sweet potato wedges on the prepared tray. Roast for 45 minutes, turning once after 20 minutes, until browned and cooked through.