February 12, 2013 by dgarnett2013
Roasted Sweet Potato: Kitchen Memories by Lucy Boyd
Good with grilled lemon chicken.
Serves 4 as a side dish.
- 1 large or 2-3 smaller sweet potatoes, peeled, washed and sliced lengthways into quarters
- 3 garlic cloves, peeled and crudely smashed
- 3 or 4 stems of fresh thyme, leaves picked from their stems
- 1 dried red chilli, crushed
- olive oil
Preheat the oven to 200 degrees C.
Put the sweet potato quarters into a bowl with the garlic, thyme leaves, a pinch of the dried chilli and enough olive oil to coat the potatoes. Then season with salt and pepper and toss together.
Place in a baking dish and cook in the oven for 34 – 40 minutes turning the sweet potatoes every now and again. They are ready when they offer no resistance to the knife tip adn the outside is golden and slightly caramelised.
Eaten the day we visited the Fern House at Chelsea Physic Garden.