Oven-roasted sweet potatoes
If small, soft cubes are too much trouble too eat, these sweet potatoes work equally well when blended to a smooth puree after roasting.
Ingredients
- 500 g sweet potatoes, peeled and cut into 1 cm cubes
- 4 tbsp rapeseed (or olive) oil
- 3 tbsp fresh thyme leaves
- salt, white pepper
- 1 tbsp runny honey
- 250 ml soured cream
Method
- Preheat oven to 180 °C. In a bowl, mix oil, thyme, salt, pepper and honey. Add sweet potato cubes, mix well until all cubes well coated. Spread out in a single layer on a flat baking sheet / baking dish. Bake for about 20 minutes until cubes are soft. Serve with a generous dollop of soured cream.