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Dinner with Rukmini
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Roasted Sweet Potato with Feta, Spring Onions and Peanuts
Introduction from Rukmini Iyer
Roasted sweet potato is one of the easiest and nicest quick dinners I can think of, and this smoky version, jazzed up with sharp feta, spring onions and a good dose of crunch from the peanuts, is certainly among them. Add some freshly chopped red chilli if you like, for extra heat.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7.
Tip the sweet potatoes, onion, oil, smoked paprika and sea salt into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 35–45 minutes (it’s quicker if the potatoes are very fresh, and slower if they’re a bit old).
Meanwhile, mix the extra virgin olive oil, lime zest and juice, sea salt if using, spring onions and peanuts together and set aside.
Once the sweet potatoes are cooked through, scatter over the spring onion dressing and the crumbled feta and serve hot, with sour cream or yogurt alongside.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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