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Roasted sweet potato with blue cheese, walnuts and sage recipe
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These orange, sweet-tasting spuds are at their seasonal best from October through to March. Their sweetness is complimented by the saltiness of the blue cheese and aromatic sage. See method
Ingredients
- 4 small sweet potatoes, cut into 3cm (1in) pieces
- 1 tbsp olive oil, plus extra for drizzling
- 1 x 30g pack sage, 1/2 chopped
- 50g (2oz) blue cheese
- 3 tbsp walnuts, toasted
Each serving contains
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Energy
1060kj
253kcal
13%
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Fat
16g
23%
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Saturates
4g
22%
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Sugars
6g
7%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 22.9g
Protein 5.9g
Fibre 3.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the sweet potatoes in a single layer in a roasting tin and toss with the olive oil, chopped sage and some seasoning. Roast for 30 minutes or until golden at the edges.
- Meanwhile, rub the whole sage leaves with a little oil. Scatter them over the sweet potatoes for the final 5 minutes of cooking. Remove the roasting tin from the oven. Scatter over the cheese and walnuts. Serve immediately.
See more Seasonal recipes