Roasted Sweet Potatoes

Roasted Sweet Potatoes
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Sweet potato (a tropical plant!) was probably found before the Irish potato (It’s history dates back to 750 B.C. in Peruvian records). The Incans called it "batata" and that is apparently the origin of our word "potato". It is native to Central America, where it is one of the oldest – known cultivated vegetables.  
Servings Prep Time
4 people 10 mins
Cook Time
30-45 mins
Servings Prep Time
4 people 10 mins
Cook Time
30-45 mins
Roasted Sweet Potatoes
Print Recipe
Sweet potato (a tropical plant!) was probably found before the Irish potato (It’s history dates back to 750 B.C. in Peruvian records). The Incans called it "batata" and that is apparently the origin of our word "potato". It is native to Central America, where it is one of the oldest – known cultivated vegetables.  
Servings Prep Time
4 people 10 mins
Cook Time
30-45 mins
Servings Prep Time
4 people 10 mins
Cook Time
30-45 mins
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 200C
  2. Chop the potatoes in bite size pieces and transfer to a bowl
  3. Mix the paprika powders, salt and oil and mix in with potatoes
  4. Spread the potatoes on a roasting tin and roast for about 30-45 minutes. The roasting time will depend on your oven, the size of potatoes chunks and how soft you like yours. I tend to keep mine in the oven a little longer so they get a little charred and crispy.
Recipe Notes
  • Use the potatoes as a side dish
  • You can also add them to any salad you make
  • I like them the best eaten on its own, straight from the oven. But be careful – once you start, you can’t stop.

Try adding a few sage leaves to the potatoes as you roast them.

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