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Seven colours creamed spinach stuffed butternut

50 minutes

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25 minutes

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40 minutes

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1 hour

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1 hour

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35–40 minutes

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60 minutes

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Roast potatoes with caramelised onion butter

40 minutes

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10 minutes

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10 minutes

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1½ hours

Seven colours

Roast sweet potatoes

35 minutes

Roast sweet potatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

4–6 Woolworths Kara sweet potatoes, washed
600 g pumpkin, diced
2 cloves garlic
3 T olive oil
sea salt and freshly ground black pepper, to taste
2 T butter
2 T honey
100 g tahini
¼ cup lemon juice

Method

1. Preheat the oven to 180°C. Place the sweet potatoes, pumpkin and garlic on a baking tray, drizzle with the olive oil and season. Roast for 20 minutes.

2. Remove the pumpkin and garlic from the tray when tender. Mash with the butter, check the seasoning and set aside.

3. Roast the sweet potatoes until crispy. Combine the honey, tahini and lemon juice, then serve with the hot sweet potatoes and mashed pumpkin.

Cook's note: Add roast pumpkin or butternut to polenta and top with these crispy sweet potatoes.

Find more potato recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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Seven colours creamed spinach stuffed butternut

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Indian-style creamed spinach

Brûléed butternut

Hasselback butternut

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Roast sweet potatoes

Roast sweet potatoes

Ingredients

Method