Posts Tagged ‘onion.roasted sweet potato’

Adapted from an Ottolenghi idea–this accompanied a spatchcocked chicken recipe out of the same stable for dinner with some friends the other night.

(I’d tried it out the night before but forgot the chili!)

Ottolenghi adds some crumbled chevre [goat’s cheese] which would make a good light supper dish with a salad or some broccoli.

for 2–(for 4 add another potato and a small onion to the recipe)

Heat the oven to 220C/425F/gas mark 7.

2 medium sweet potatoes–the skin rinsed and brushed clean, cut in half lengthways then each half cut into three long wedges

3 tablespoons of olive oil

salt and  pepper

1 medium onion–chopped

1 fresh red chili–sliced very thin and chopped

  • In a bowl turn the wedges over in 2 tablespoons of the olive oil and season them.
  • Lay the wedges skin side down on a baking tray.
  • Roast them for about 25 minutes–until soft.

  • While the potatoes are roasting, gently brown the chopped onion in the remaining tablespoon of oil.

  • Add the chili after about fifteen minutes letting it soften and meld in with onion.

  • Scatter the sautéed onion and chili over the potatoes

We had the left-overs mixed in a salad last night with a handful of dry-roasted pumpkin seeds for added crunch!

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