Roasted Sweet Potatoes with Shallots,
Garlic and Chilies
These crisp, golden and bravely flavored sweet potatoes make a
delicious alternative to regular roast potatoes. This recipe is for
garlic and chili lovers everywhere.
SERVES 4
12 shallots, unpeeled 8 garlic cloves,
unpeeled
1 kg orange-fleshed sweet potatoes, cut
into even chunks
1 teaspoon coriander seeds, crushed
2 red chilies
6 tablespoons olive oil
Sea salt and freshly ground black pepper
Put the shallots and garlic in a bowl,
cover with boiling water, let soak for 30 minutes, then drain and peel.
The skins should slip off easily.
Transfer to a roasting tin and add the
sweet potatoes, coriander seeds and whole chilies. Add the olive oil,
salt and pepper and toss well to coat.
Roast in a preheated oven at 200C (400F)
Gas 6 for 30 minutes until the potatoes are golden and tender. Shake
the tin from time to time during cooking and brush the vegetables with
the pan juices. Serve hot.
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