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Roast sweet potatoes with rosemary and lemon recipe
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Reinvent your roasties with this rosemary and lemon flavoured side dish. Sweet potatoes are a great alternative to classic potatoes, but still give that wonderfully crisp texture when roasted. Lemon zest adds a zingy twist, making these fluffy potatoes the ideal side for a roast dinner. See method
Ingredients
- 5 small sweet potatoes, scrubbed and cut into 5cm chunks
- 1 tbsp olive oil
- 2 rosemary sprigs, leaves roughly chopped
- 1 tsp fennel seeds
- 1 lemon, zested
Each serving contains
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Energy
415kj
98kcal
5%
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Fat
2g
3%
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Saturates
0g
2%
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Sugars
5g
6%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 19.9g
Protein 1.2g
Fibre 3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a roasting tin.
- Add the oil, rosemary, fennel seeds and lemon zest, season and mix to coat the potatoes.
- Roast for 45 mins, stirring once or twice, until tender and crisp.
See more
Sweet potato recipes