The Roasting Tin Around The World roasted sweet potato with feta spring onion and peanuts - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around The World roasted sweet potato with feta spring onion and peanuts By You Magazine - April 26, 2020 One of the easiest and nicest dinners I can think of is roasted sweet potato – and this smoky version, jazzed up with sharp feta, spring onions and some crunch from the peanuts, is up there. Add some freshly chopped red chilli, if you like, for extra heat. David Loftus SERVES 4 PREP 10 MINUTES COOK 35-45 MINUTES 2 large sweet potatoes, cut into 2.5cm wedges (peel them if you prefer but I leave the skin on) 1 red onion, quartered 2 tbsp olive oil 2 tsp smoked paprika 1 tsp sea salt flakes 100g feta cheese, crumbled DRESSING 2 tbsp extra virgin olive oil 1 lime, zest and juice ½ tsp sea salt flakes, or to taste 3 spring onions, thinly sliced big handful of unsalted peanuts TO SERVE sour cream or natural yogurt 1. Preheat the oven to 220C/200C fan/gas 7. 2. Combine 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). 3. Meanwhile, mix together the extra virgin olive oil, lime zest and juice, sea salt if using, spring onions and peanuts and set aside. 4. 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. Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved