Mary Berry’s Crispy Roasted Sweet Potatoes
Switch up your Sunday roast by swapping your regular roast potatoes for these crisp, crunchy sweet potatoes, sprinkled with semolina and salt.
From the book
Something a bit different to traditional roast potatoes. The added semolina gives the potatoes a crispy, crunchy outside and helps to hold them together.
|4 tbsp||sunflower oil|
|700g (1lb 9oz)||peeled sweet potatoes, sliced into 4cm (1½in) pieces|
|About 2 tbsp||semolina|
Preheat the oven to 220°C/200°C fan/Gas 7.
Pour 3 tablespoons of the oil into a large shallow roasting tin and slide into the oven for about 5 minutes, or until piping hot.
Meanwhile, place the sweet potatoes and the remaining oil in a mixing bowl. Turn the pieces to coat in the oil. Sprinkle in the semolina, season with salt and black pepper and turn again, until they are lightly dusted.
Tip the sweet potatoes into the roasting tin in a single layer and roast for 15 minutes. Remove from the oven, turn the potatoes and continue to roast for a further 10–15 minutes, until brown and crispy.
Best made and served straight away.
Not for freezing.