I came to think of this as I was contemplating making regular roasted potatoes for this space. I thought that there are so many recipes for that Christmas staple out there and sweet potatoes seem to have taken over the white potatoes place this year so here I continue that trend. These sweet potatoes come out like mash in the center and slighlty crunchy on the outside for the best of two worlds.

Sweet potatoes are yummy and have been named the white potatoes healthier sister. But why is that? I did some research and it seems that in terms of glycemic index sweet potatoes are lower giving them a point. They are also higher in fiber and vitamin A in comparison to the white potato but in turn the white potato contains higher values of minerals like iron, magnesium and potassium. I think both potatoes are tasty and consume them both, looking at the nutritional facts that’s probably a good thing as they seem to have different benefits, and it’s fun to mix things up!

In terms of seasoning I keep it very simple here with salt an pepper but other additions for super flavourful potatoes I would add some chilli flakes or powder, smoked paprika or a pinch of mixed or your favourite herbs.

I think this dish is a good side to any meal really but it might not travel super well in a lunch box. I’m going to enjoy these on Chrsitmas eve with my family. I might consider not making roasted carrots since I’m making these though as they both have a very sweet flavour. I’ll go for parsnips, beetroot and all the other yummy roots available instead!

PORTIONS: 2-3  /  TIME: 60-70 min

3 small to medium sweet potatoes
Olive oil for drizzling
Flake sea salt and black pepper
Optional: chilli flakes/powder, dried herbs, smoked paprika, minced garlic

Clean potatoes with a scrubbing brush.

Place in a pot, cover with water and bring to a boil. Reduce to a soft boil for about 15 min or until tender (but not too soft, this is my forever mistake).

Preheat oven to 180 degrees celsius.

Drain and rinse in cold water until you can handle them with your hands.

Cut off ends and half the sweet potatoes and then place them flat side down on an oven tray drizzled with olive oil.

Crush the potatoes with a fork.

Sprinkle salt and black pepper as well as any other seasoning you might like over the crushed potatoes and drizzle with olive oil.

Roast in oven for 30-45 min, until they look crisp on the outside and have darkened in colour.


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